Optimization of homoexopolysaccharide formation by lactobacilli in gluten-free sourdoughs

Food Microbiology

Volumn 32, Issue 2, 2012, Pages 286-294

  Rühmkorf, Christine ^a   Jungkunz, Sarah ^a   Wagner, Maria ^a   Vogel, Rudi F ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Exopolysaccharide; Gluten free; Lactobacilli; Sourdough

Indexed keywords

BACTERIAL POLYSACCHARIDE; GLUTEN;

ARTICLE; BREAD; CHEMISTRY; FAGOPYRUM; FERMENTATION; FLOUR; FOOD CONTROL; LACTOBACILLUS; METABOLISM; MICROBIOLOGY;

BREAD; FAGOPYRUM; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; GLUTENS; LACTOBACILLUS; POLYSACCHARIDES, BACTERIAL;

CHENOPODIUM QUINOA; LACTOBACILLUS; LACTOBACILLUS ANIMALIS; LACTOBACILLUS CURVATUS; LACTOBACILLUS REUTERI;

EID: 84866301107     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.07.002     Document Type: Article

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