Enzyme-aided sourdough fermentation induces structural modifications of bran and enhances its bioactivity

Autor:	Katina, Kati, Selinheimo, Emilia, Flander, Laura, Mateo Anson, Nuria, Havenaar, Rob, Poutanen, Kaisa
Jazyk:	angličtina
Rok vydání:	2009
Zdroj:	Katina, K, Selinheimo, E, Flander, L, Mateo Anson, N, Havenaar, R & Poutanen, K 2009, ' Enzyme-aided sourdough fermentation induces structural modifications of bran and enhances its bioactivity ', Paper presented at 4th International Symposium on Sourdough, Freising, Germany, 14/10/09-17/10/09 .
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=355e65625b88::79ddc146213d31f1d03a9463808b6d59 https://cris.vtt.fi/en/publications/684f24d8-86bd-4ee0-9739-dbdcb73a17fb Zobrazit plný text záznamu