Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins

Lactobacillus Spicheri DSM 15429 strain was used to ferment rice flour, aiming at exploiting its influence on the amino-acids, minerals, lactic acid, total phenols, and antioxidant activity of the rice sourdough and gluten-free muffins. Gluten-free muffins were prepared by using 15% rice sourdough f...

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Detalles Bibliográficos
Autores principales: Chiş, Maria Simona, Păucean, Adriana, Man, Simona Maria, Bonta, Victorița, Pop, Anamaria, Stan, Laura, Beldean (Tătar), Bianca Vasilica, Pop, Carmen Rodica, Mureşan, Vlad, Muste, Sevastiţa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353660/
https://www.ncbi.nlm.nih.gov/pubmed/32580442
http://dx.doi.org/10.3390/foods9060822

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353660/
https://www.ncbi.nlm.nih.gov/pubmed/32580442
http://dx.doi.org/10.3390/foods9060822

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