Biotechnology and Pasta-Making: Lactic Acid Bacteria as a New Driver of Innovation

Cereals-derived foods represent a key constituent in the diet of many populations. In particular, pasta is consumed in large quantities throughout the world in reason of its nutritive importance, containing significant amounts of complex carbohydrates, proteins, B-vitamins, and iron. Lactic acid bac...

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Detalles Bibliográficos
Autores principales: Capozzi, Vittorio, Russo, Pasquale, Fragasso, Mariagiovanna, De Vita, Pasquale, Fiocco, Daniela, Spano, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Research Foundation 2012
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3304088/
https://www.ncbi.nlm.nih.gov/pubmed/22457660
http://dx.doi.org/10.3389/fmicb.2012.00094

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3304088/
https://www.ncbi.nlm.nih.gov/pubmed/22457660
http://dx.doi.org/10.3389/fmicb.2012.00094

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