✦ LIBER ✦

A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation

✍ Scribed by Carla Luciana Gerez; Andrea Dallagnol; Graciela Rollán; Graciela Font de Valdez

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The Importance of Lactic Acid Bacteria f

✍ Reale, Anna; Konietzny, Ursula; Coppola, Raffaele; Sorrentino, Elena; Greiner, R 📂 Article 📅 2007 🏛 American Chemical Society 🌐 English ⚖ 44 KB

Biochemical evolution of nitrogen compou

✍ Concepción Collar; Arturo Mascarós; Carmen Benedito de Barber 📂 Article 📅 1990 🏛 Springer 🌐 English ⚖ 380 KB

Lactic acid bacteria active during the f

✍ N. J. Moon; L. C. Moon; L. O. Ely; J. A. Parker 📂 Article 📅 1981 🏛 Springer 🌐 English ⚖ 139 KB

Lipid Alterations During the Fermentatio

✍ M. L. VOKBECK; M. N. ALBURY; L. R. MATTICK; F. A. LEE; C. S. PEDERSON 📂 Article 📅 1963 🏛 Institute of Food Technologists 🌐 English ⚖ 683 KB

The diversity of lactic acid bacteria in

✍ Shiou-Huei Chao; Hui-Yu Huang; Ya-Huei Kang; Koichi Watanabe; Ying-Chieh Tsai 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 322 KB

Occurrence and growth of lactic acid bac

✍ Hasan Tanguler; Huseyin Erten 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 266 KB