The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk

The Gluten Friendly(TM) Technology is an innovative method that induces structural changes in gluten proteins. In this paper a synbiotic fermented milk, containing Lactobacillus acidophilus La-5 and Gluten Friendly Flour (GFF), was proposed. A mixture design was used to combine flour, temperature an...

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Detalles Bibliográficos
Autores principales: Speranza, Barbara, Bevilacqua, Antonio, Campaniello, Daniela, Sinigaglia, Milena, Musaico, Daniela, Corbo, Maria R., Lamacchia, Carmela
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/PMC6125350/
https://www.ncbi.nlm.nih.gov/pubmed/30214438
http://dx.doi.org/10.3389/fmicb.2018.02042

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6125350/
https://www.ncbi.nlm.nih.gov/pubmed/30214438
http://dx.doi.org/10.3389/fmicb.2018.02042

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