Effects of selected lactic acid bacteria on the characteristics of amaranth sourdough

Journal of the Science of Food and Agriculture

Volumn 90, Issue 13, 2010, Pages 2326-2332

  Jekle, Mario ^a   Houben, Andreas ^a   Mitzscherling, Martin ^b   Becker, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Amaranth; L. helveticus; L. paralimentarius; L. plantarum; Sourdough

Indexed keywords

ACETIC ACID; LACTIC ACID;

AMARANTHUS; ARTICLE; BACTERIAL COUNT; BREAD; CHEMISTRY; COMPARATIVE STUDY; FEMALE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GLUTEN FREE DIET; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; LACTOBACILLUS; LACTOBACILLUS HELVETICUS; LACTOBACILLUS PLANTARUM; MALE; METABOLISM; MICROBIOLOGY; PH; PHYSICAL CHEMISTRY; PLANT SEED; SENSATION;

ACETIC ACID; AMARANTHUS; BREAD; COLONY COUNT, MICROBIAL; DIET, GLUTEN-FREE; FEMALE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS; LACTOBACILLUS HELVETICUS; LACTOBACILLUS PLANTARUM; MALE; PHYSICOCHEMICAL PHENOMENA; SEEDS; SENSATION;

AMARANTHUS CAUDATUS; BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS HELVETICUS; LACTOBACILLUS PARALIMENTARIUS; LACTOBACILLUS PLANTARUM; TRITICUM AESTIVUM;

EID: 77957373862     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4091     Document Type: Article

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