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| Composition of neutral lipid classes and content of fatty acids throughout sourdough breadmaking | | European journal of lipid science and technology |
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| Levansucrase and sucrose phoshorylase contribute to raffinose, stachyose, and verbascose metabolism by lactobacilli | | Food microbiology |
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| Influence of lactic acid bacteria on the oxidation–reduction potential of buckwheat (Fagopyrum esculentum Moench) sourdoughs | | European food research and technology |
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| Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs | | Food microbiology |
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| The sourdough fermentation may enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free diet | | European journal of nutrition |
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| Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus acidilactici | | International journal of food science and technology |
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| Influence of lactic acid bacteria on redox status and on proteolytic activity of buckwheat (Fagopyrum esculentum Moench) sourdoughs | | International journal of food microbiology |
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| Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour | | Journal of cereal science |
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| A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours | | Systematic and applied microbiology |
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