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Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 05/2017, Volume 78, pp. 215 - 221
Pasta was prepared by replacing 20% of semolina with native and fermented quinoa flour and the effects of substitution on the technological and nutritional... 
Quinoa | Lactic acid bacteria | Pasta | SOURDOUGH FERMENTATION | MANUFACTURE | FOOD SCIENCE & TECHNOLOGY | SENSORY CHARACTERISTICS | RENDERED GLUTEN-FREE | BREAD | DURUM-WHEAT | PRODUCTS | LACTIC-ACID BACTERIA | FUNGAL PROTEASES | QUALITY EVALUATION | Antioxidants | Usage | Pasta products | Analysis | Amino acids | Fermentation | Bacteria
Journal Article
Journal Article
Journal Article
Food Microbiology, ISSN 0740-0020, 04/2018, Volume 70, pp. 162 - 171
The aim of this study was to assess whether wheat endophytic lactic acid bacteria (LAB) are able to dominate in sourdough ecosystem. To do that, a first... 
Sourdough | Endophytic | Wheat | Lactobacilli | Contamination | MOLECULAR CHARACTERIZATION | FOOD SCIENCE & TECHNOLOGY | MICROBIOLOGY | YEAST MICROBIOTAS | ARTISAN BAKERY | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | LACTIC-ACID BACTERIA | ECOLOGY | DIVERSITY | FERMENTATIONS | POPULATION-DYNAMICS | TRADITIONAL BELGIAN SOURDOUGHS | ANTIMICROBIAL ACTIVITY | Bakers and bakeries
Journal Article