Influence of lactic acid bacteria on the oxidation-reduction potential of buckwheat (Fagopyrum esculentum Moench) sourdoughs

European Food Research and Technology

Volumn 235, Issue 6, 2012, Pages 1063-1069

  Capuani, Alessandro ^a   Behr, Jürgen ^a   Vogel, Rudi F ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Buckwheat; Gluten free; ORP; Redox potential; Sourdough

Indexed keywords

BUCKWHEAT; GLUTEN-FREE; ORP; REDOX POTENTIALS; SOURDOUGH;

ACIDIFICATION; BACILLI; LACTIC ACID; METABOLISM; REAL TIME CONTROL; REDOX REACTIONS; SECONDARY BATTERIES; STRAIN;

FERMENTATION;

BACTERIA (MICROORGANISMS); FAGOPYRUM ESCULENTUM; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; PEDIOCOCCUS PENTOSACEUS; WEISSELLA; WEISSELLA CIBARIA;

EID: 84869497120     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1834-4     Document Type: Article

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