Exopolysaccharides from Sourdough Lactic Acid Bacteria

Critical Reviews in Food Science and Nutrition

Volumn 54, Issue 7, 2014, Pages 891-901

  Galle, Sandra ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

bread quality; EPS; gluten free; oligosaccharide; organic acid; sourdough

Indexed keywords

BACTERIA; FERMENTATION; LACTIC ACID; METABOLITES; OLIGOSACCHARIDES; ORGANIC ACIDS; POLYSACCHARIDES;

BREAD QUALITY; EPS; GLUTEN-FREE; LACTIC ACID BACTERIA; SOURDOUGH; SOURDOUGH FERMENTATION; STARCH RETROGRADATION; VISCOELASTIC PROPERTIES;

FOOD PRODUCTS;

BACTERIAL POLYSACCHARIDE; LACTIC ACID; SUCRASE; SUCROSE;

ARTICLE; BIOSYNTHESIS; BREAD; CHEMISTRY; FERMENTATION; FOOD CONTROL; FOOD HANDLING; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; PHYSIOLOGY;

BREAD; FERMENTATION; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; LACTIC ACID; LACTOBACILLUS; POLYSACCHARIDES, BACTERIAL; SUCRASE; SUCROSE;

EID: 84893582240     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.617474     Document Type: Article

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