Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread

The aim of this investigation was to determine the influence of seven different Lactobacillus spp. (Lb.) strains compared with a commercial starter culture (CS) on the functional properties of gluten-free (GF) sourdough-breads. The sourdough stability of selected strains was also evaluated upon back...

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Detalles Bibliográficos
Autores principales: Bender, Denisse, Fraberger, Vera, Szepasvári, Palma, D’Amico, Stefano, Tömösközi, S., Cavazzi, G., Jäger, H., Domig, Konrad J., Schoenlechner, Regine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2017
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6448362/
https://www.ncbi.nlm.nih.gov/pubmed/31007599
http://dx.doi.org/10.1007/s00217-017-3020-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6448362/
https://www.ncbi.nlm.nih.gov/pubmed/31007599
http://dx.doi.org/10.1007/s00217-017-3020-1

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