Formation of oligosaccharides and polysaccharides by Lactobacillus reuteri LTH5448 and Weissella cibaria 10M in sorghum sourdoughs

Cereal Chemistry

Volumn 85, Issue 5, 2008, Pages 679-684

  Schwab, Clarissa ^a   Mastrangelo, Mario ^a,b   Corsetti, Aldo ^b   Gänzle, Michael ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b UNIVERSITY OF TERAMO   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

COLLOIDS; DEXTRAN; FOOD ADDITIVES; LACTIC ACID; NUTRITION;

CRUMB STRUCTURE; DIETARY FIBRE; FIBERS CONTENT; FRUCTO-OLIGOSACCHARIDES; GLUTEN-FREE; GLUTEN-FREE BREAD; ISOMALTO-OLIGOSACCHARIDES; LACTOBACILLUS REUTERI; PREBIOTICS; TEXTURE STRUCTURE;

OLIGOSACCHARIDES;

BACTERIA (MICROORGANISMS); CHENOPODIUM QUINOA; LACTOBACILLUS REUTERI; SACCHAROMYCES CEREVISIAE; SECALE CEREALE; TRITICUM AESTIVUM; WEISSELLA CIBARIA;

EID: 53049099740     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-5-0679     Document Type: Article

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