Biotechnology and pasta-making: lactic Acid bacteria as a new driver of innovation.
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Produce from Africa's Gardens: Potential for Leafy Vegetable and Fruit FermentationsPTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin.Metabolomic analysis can detect the composition of pasta enriched with fibre after cooking.Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters.Biotechnological Approach To Preserve Fresh Pasta Quality.Biofortification of riboflavin and folate in idli batter, based on fermented cereal and pulse, by Lactococcus lactis N8 and Saccharomyces boulardii SAA655.Factors stimulating riboflavin produced by Lactobacillus plantarum CRL 725 grown in a semi-defined medium.
P2860
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P2860
Biotechnology and pasta-making: lactic Acid bacteria as a new driver of innovation.
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2012 nî lūn-bûn
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2012年の論文
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name
Biotechnology and pasta-making: lactic Acid bacteria as a new driver of innovation.
@ast
Biotechnology and pasta-making: lactic Acid bacteria as a new driver of innovation.
@en
type
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Biotechnology and pasta-making: lactic Acid bacteria as a new driver of innovation.
@ast
Biotechnology and pasta-making: lactic Acid bacteria as a new driver of innovation.
@en
prefLabel
Biotechnology and pasta-making: lactic Acid bacteria as a new driver of innovation.
@ast
Biotechnology and pasta-making: lactic Acid bacteria as a new driver of innovation.
@en
P2093
P2860
P356
P1476
Biotechnology and pasta-making: lactic Acid bacteria as a new driver of innovation.
@en
P2093
Daniela Fiocco
Giuseppe Spano
Mariagiovanna Fragasso
Pasquale De Vita
Pasquale Russo
Vittorio Capozzi
P2860
P356
10.3389/FMICB.2012.00094
P577
2012-03-15T00:00:00Z