Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study

This study identified the odor-active compounds and the qualitative characteristics of doughs from “ancient” grains flours fermented by lactic acid bacteria. For this purpose doughs made with quinoa and Kamut® flours have been produced and inoculated with strains belonging to the species Lactobacill...

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Detalles Bibliográficos
Autores principales: Di Renzo, Tiziana, Reale, Anna, Boscaino, Floriana, Messia, Maria C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5854686/
https://www.ncbi.nlm.nih.gov/pubmed/29593679
http://dx.doi.org/10.3389/fmicb.2018.00429

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5854686/
https://www.ncbi.nlm.nih.gov/pubmed/29593679
http://dx.doi.org/10.3389/fmicb.2018.00429

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