Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life.
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Sourdough-Based Biotechnologies for the Production of Gluten-Free FoodsMold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension.Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties.Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: A review.Prevention of fungal spoilage in food products using natural compounds: A review.Antifungal Microbial Agents for Food Biopreservation-A Review.Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough.Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production.Antifungal Activity of Lactic Acid Bacteria Combinations in Dairy Mimicking Models and Their Potential as Bioprotective Cultures in Pilot Scale ApplicationsGluten-free bakery and pasta products: prevalence and quality improvement
P2860
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P2860
Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life.
description
2014 nî lūn-bûn
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2014年の論文
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2014年論文
@yue
2014年論文
@zh-hant
2014年論文
@zh-hk
2014年論文
@zh-mo
2014年論文
@zh-tw
2014年论文
@wuu
2014年论文
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2014年论文
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name
Application of Lactobacillus a ...... rove the microbial shelf life.
@en
type
label
Application of Lactobacillus a ...... rove the microbial shelf life.
@en
prefLabel
Application of Lactobacillus a ...... rove the microbial shelf life.
@en
P2093
P50
P356
P1433
P1476
Application of Lactobacillus a ...... rove the microbial shelf life.
@en
P2093
Aidan Coffey
Bettina Röcker
Brid Brosnan
Claudia Axel
P356
10.1016/J.FM.2014.10.005
P577
2014-10-22T00:00:00Z