Cells immobilized in a starch-gluten-milk matrix usable for food production

Food Chemistry

Volumn 89, Issue 2, 2005, Pages 175-179

  Plessas, S ^a   Bekatorou, A ^a   Kanellaki, M ^a   Psarianos, C ^a   Koutinas, A ^a  

^a UNIVERSITY OF PATRAS   (Greece)

Author keywords

Baker's yeast; Cell immobilization; Food production; Lactic acid

Indexed keywords

ALCOHOL; GLUTEN; LACTIC ACID; STARCH;

ARTICLE; BIOCATALYST; CEREAL; FERMENTATION; FLOUR; FOOD INDUSTRY; IMMOBILIZED CELL; LACTIC ACID BACTERIUM; MILK; MODEL; SCANNING ELECTRON MICROSCOPY; TEMPERATURE; VOLATILIZATION; WHEAT;

TRITICUM AESTIVUM;

EID: 4143064774     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.02.017     Document Type: Article

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