Added pentosans in breadmaking: Fermentations of derived pentoses by sourdough lactic acid bacteria

Food Microbiology

Volumn 16, Issue 4, 1999, Pages 409-418

  Gobbetti, M ^a   De Angelis, M ^a   Arnaut, P ^b   Tossut, P ^b   Corsetti, A ^a   Lavermicocca, P ^c  

^a Institute of Dairy Microbiology   (Italy)

^b Puratos nv Groot   (Belgium)

^c NONE

Author keywords

[No Author keywords available]

Indexed keywords

ARABINOSE; BACTERIAL METABOLISM; CARBOHYDRATE METABOLISM; FERMENTATION; FOOD PRODUCT; MALTOSE; PENTOSE; RIBOSE; XYLOSE;

ASPERGILLUS NIGER; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS ALIMENTARIUS; LACTOBACILLUS BREVIS; LACTOBACILLUS HILGARDII;

EID: 0032852707     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.1998.0254     Document Type: Article

References (23)

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