机译:使用真菌蛋白酶和精选的发酵乳乳酸菌制备面筋含量中等的小麦面包
Department of Soil, Plant and Food Sciences, University of Bari, 70126 Bari, Italy;
Department of Soil, Plant and Food Sciences, University of Bari, 70126 Bari, Italy;
Department of Soil, Plant and Food Sciences, University of Bari, 70126 Bari, Italy;
Unit of Human Nutrition and Health, Department of Veterinary Public Health and Food Safety, Istituto Superiore di Sanita, 00161 Roma, Italy;
Department of Soil, Plant and Food Sciences, University of Bari, 70126 Bari, Italy;
Unit of Human Nutrition and Health, Department of Veterinary Public Health and Food Safety, Istituto Superiore di Sanita, 00161 Roma, Italy;
Department of Soil, Plant and Food Sciences, University of Bari, 70126 Bari, Italy;
Department of Soil, Plant and Food Sciences, University of Bari, 70126 Bari, Italy;
Lactic acid bacteria; Sourdough; Gluten; Proteolysis; Bread;
机译:小麦粉制的意大利面的制造和表征使用真菌蛋白酶和精选的酸乳酸菌使之不含麸质。
机译:通过选定的乳酸菌发酵的Chia和亚麻籽酵母的开发含有麸质面包
机译:选择乳酸菌的评价为无麸质酵母面包生产的起始培养物
机译:利用乳酸菌的代谢潜力提高无麸质面包质量
机译:小麦酸面团中乳酸菌的代谢和面包品质。
机译:医学营养疗法:将酵母乳酸菌用作细胞工厂以在无麸质面包中输送功能性生物分子和食品成分
机译:减少酵母面包中的盐分:使用功能性乳酸菌菌株发酵的发酵面团,对面包质量和溶液的影响