Effects of selected lactic acid bacteria on the characteristics of amaranth sourdough. [electronic resource]
Producer: 20110203Description: 2326-32 p. digitalISSN:- 1097-0010
- Acetic Acid -- metabolism
- Amaranthus -- chemistry
- Bread -- analysis
- Chemical Phenomena
- Colony Count, Microbial
- Diet, Gluten-Free
- Female
- Fermentation
- Food Handling
- Food Microbiology
- Hot Temperature
- Humans
- Hydrogen-Ion Concentration
- Lactic Acid -- metabolism
- Lactobacillus -- growth & development
- Lactobacillus helveticus -- growth & development
- Lactobacillus plantarum -- growth & development
- Male
- Seeds -- chemistry
- Sensation
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Publication Type: Comparative Study; Journal Article
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