Biotechnology and pasta-making: Lactic acid bacteria as a new driver of innovation

Frontiers in Microbiology

Volumn 3, Issue MAR, 2012, Pages

  Capozzi, Vittorio ^a   Russo, Pasquale ^a   Fragasso, Mariagiovanna ^b   De Vita, Pasquale ^b   Fiocco, Daniela ^a   Spano, Giuseppe ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b CRA Cereal Research Centre   (Italy)

Author keywords

Lactic acid bacteria; Microbial cell factories; Pasta; Quality; Sourdough

Indexed keywords

EID: 84871045826     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2012.00094     Document Type: Article

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