Influence of lactic acid bacteria on redox status and on proteolytic activity of buckwheat (Fagopyrum esculentum Moench) sourdoughs

✍ Scribed by Capuani, Alessandro; Behr, Jürgen; Vogel, Rudi F.

• Book ID: 120246481
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 792 KB
• Volume: 165
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2013.04.020