Utilization of African Grains for Sourdough Bread Making

Journal of Food Science

Volumn 76, Issue 6, 2011, Pages

  Coda, Rossana ^a   Di Cagno, Raffaella ^a   Rizzello, Carlo G ^a   Nionelli, Luana ^a   Edema, Mojisola O ^a,b   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

^b FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

African grains; Autochtonous starters; Lactic acid bacteria; Sourdough

Indexed keywords

AMINO ACID; PHYTASE;

ARTICLE; BREAD; CEREAL; CHEMISTRY; CLASSIFICATION; COLOR; COMPARATIVE STUDY; DIET; DIGESTION; DIGITARIA; ENZYMOLOGY; ETHNOLOGY; FEMALE; FERMENTATION; FOOD PREFERENCE; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS; MALE; MANIHOT; METABOLISM; MICROBIOLOGY; NIGERIA; PEDIOCOCCUS; PH; PHYSICAL CHEMISTRY; PLANT ROOT; SACCHAROMYCES CEREVISIAE; SENSATION;

6-PHYTASE; AMINO ACIDS; BREAD; CEREALS; COLOR; DIET; DIGESTION; DIGITARIA; FEMALE; FERMENTATION; FOOD PREFERENCES; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; MALE; MANIHOT; NIGERIA; PEDIOCOCCUS; PHYSICOCHEMICAL PHENOMENA; PLANT ROOTS; SACCHAROMYCES CEREVISIAE; SENSATION;

BACTERIA (MICROORGANISMS); PUERARIA MONTANA VAR. LOBATA; SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM;

EID: 79961129318     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02240.x     Document Type: Article

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