Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014

The continuous development of bakery products as well as the increased demands from consumers transform ancient grains into alternatives with high nutritional potential for modern wheat species. The present study, therefore, follows the changes that occur in the sourdough obtained from these vegetab...

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Detalles Bibliográficos
Autores principales: Șerban, Larisa Rebeca, Păucean, Adriana, Chiș, Maria Simona, Pop, Carmen Rodica, Man, Simona Maria, Pușcaș, Andreea, Ranga, Floricuța, Socaci, Sonia Ancuța, Alexa, Ersilia, Berbecea, Adina, Semeniuc, Cristina Anamaria, Mureșan, Vlad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001257/
https://www.ncbi.nlm.nih.gov/pubmed/36900613
http://dx.doi.org/10.3390/foods12051096

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001257/
https://www.ncbi.nlm.nih.gov/pubmed/36900613
http://dx.doi.org/10.3390/foods12051096

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