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Article(2)
Área de conocimiento
Microbiología(2)
Año de Publicación
2008(2)
Origen
scopus(2)
Selection of lactic acid bacteria with high phytate degrading activity for application in whole wheat breadmaking
ArticleAbstract: Whole wheat products although highly recommended from the nutritional point of view, contain high lePalabras claves:Fermentation, Lactobacilli, Phytate intermediates, Phytic acid, Starters, Whole wheat breadAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopusSelection of phytate-degrading human bifidobacteria and application in whole wheat dough fermentation
ArticleAbstract: Lately, whole wheat products are highly recommended from their healthy properties. However, the presPalabras claves:Bifidobacterium, Fermentation, Phytic acid, Whole wheat breadAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopus