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机译:Weissella cibaria基于奎奴亚藜或苋菜面粉的纤维粉末作为Focaccia面包配方的脂肪替代品
Institute of Sciences of Food Production (ISPA) National Research Council of Italy (CNR) Via Amendola 122/O Bari 70126 Italy;
Institute of Sciences of Food Production (ISPA) National Research Council of Italy (CNR) Via Amendola 122/O Bari 70126 Italy;
Department of Agricultural Sciences Food and Environment University of Foggia Via Napoli 25 Foggia 71122 Italy;
Institute of Sciences of Food Production (ISPA) National Research Council of Italy (CNR) Via Amendola 122/O Bari 70126 Italy;
Institute of Sciences of Food Production (ISPA) National Research Council of Italy (CNR) Via Amendola 122/O Bari 70126 Italy;
Department of Agricultural Sciences Food and Environment University of Foggia Via Napoli 25 Foggia 71122 Italy;
Department of Agricultural Sciences Food and Environment University of Foggia Via Napoli 25 Foggia 71122 Italy;
Institute of Sciences of Food Production (ISPA) National Research Council of Italy (CNR) Via Amendola 122/O Bari 70126 Italy;
Institute of Sciences of Food Production (ISPA) National Research Council of Italy (CNR) Via Amendola 122/O Bari 70126 Italy;
Institute of Sciences of Food Production (ISPA) National Research Council of Italy (CNR) Via Amendola 122/O Bari 70126 Italy;
Amaranth; fat replacer; health food; liquid sourdoughs; protein content; quinoa; traditional product;
机译:评估胞外多糖产生Weissella cibaria MG1菌株用于从各种面粉生产面团的评估
机译:用奎奴亚藜(Chenopodium quinoa)面粉和本地选择的乳酸菌制成的酸面团用于增强白面包的营养,质地和感官特性
机译:用奎奴亚藜和荞麦粉在功能性牛肉汉堡配方中取代大豆蛋白和面包屑的影响
机译:苋菜,奎奴亚藜及其结合面粉在小麦粉面包中的应用
机译:mar菜粉和藜麦粉对Weissella cibaria和植物乳杆菌发酵的液体酵母的胞外多糖产生和蛋白质谱的影响
机译:用Weissella cibaria和植物乳杆菌发酵的面团的基础研究:对无麸质面包的烘烤特性,感官特征和体外淀粉消化率的影响