Development of buckwheat and teff sourdoughs with the use of commercial starters

International Journal of Food Microbiology

Volumn 142, Issue 1-2, 2010, Pages 142-148

  Moroni, Alice V ^a   Arendt, Elke K ^a   Morrissey, John P ^a   Bello, Fabio Dal ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Buckwheat; Gluten free; Microbial ecology; Sourdough; Teff

Indexed keywords

ARTICLE; BUCKWHEAT; CELL COUNT; DENATURING GRADIENT GEL ELECTROPHORESIS; DOUGH; FERMENTATION; GLUTEN FREE SOURDOUGH; GRASS; HIGH TEMPERATURE; LACTOBACILLUS FERMENTUM; LACTOBACILLUS HELVETICUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS REUTERI; LEUCONOSTOC; LEUCONOSTOC ARGENTINUM; MICROBIAL DIVERSITY; NONHUMAN; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA; STARTER CULTURE; TEFF; YEAST;

BREAD; ERAGROSTIS; FAGOPYRUM; FERMENTATION; FLOUR; LACTOBACILLUS; YEASTS;

ERAGROSTIS TEF; KAZACHSTANIA; SACCHAROMYCES CEREVISIAE;

EID: 77955659804     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.06.014     Document Type: Article

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