Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread

The application of selected starter cultures with specific properties for fermentation may determine steady lactic acid bacteria (LAB) variety and the characteristics of fermented products that influence nutritional value, the composition of biologically active compounds and quality. The aim of this...

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Detalles Bibliográficos
Autores principales: Cizeikiene, Dalia, Gaide, Ieva, Basinskiene, Loreta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7830237/
https://www.ncbi.nlm.nih.gov/pubmed/33467006
http://dx.doi.org/10.3390/foods10010171

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7830237/
https://www.ncbi.nlm.nih.gov/pubmed/33467006
http://dx.doi.org/10.3390/foods10010171

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