Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Romina Lancetti"'
Publikováno v:
Current Microbiology. 78:255-264
The selection of lactic acid bacteria strains is interesting for the development of sourdough to obtain wheat bread with improved technological and nutritional properties. In this work, the performance of ten different LAB strains isolated from diver
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::253f8a65e1905c36d58c7fc6abf2ab45
https://doi.org/10.1007/s00284-020-02250-6
https://doi.org/10.1007/s00284-020-02250-6
Autor:
Alessandra Costa Vilaça, Maria Helena Caño de Andrade, Fernanda Quiroga, Romina Lancetti, Maria Soledad Blanco Canallis, Pablo Daniel Ribotta, Sayeny de Ávila Gonçalves
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59e186b4dc987c9b1f5d0a86cd83f6c7
https://doi.org/10.1111/jfpp.15700
https://doi.org/10.1111/jfpp.15700
Publikováno v:
Current microbiology. 78(1)
The selection of lactic acid bacteria strains is interesting for the development of sourdough to obtain wheat bread with improved technological and nutritional properties. In this work, the performance of ten different LAB strains isolated from diver
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b59e74af6009059d60661f540aa76a8a
https://pubmed.ncbi.nlm.nih.gov/33099682
https://pubmed.ncbi.nlm.nih.gov/33099682