Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread

Food Microbiology

Volumn 56, Issue , 2016, Pages 1-13

  Rizzello, Carlo Giuseppe ^a   Lorusso, Anna ^a   Montemurro, Marco ^a   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Bread; Lactic acid bacteria; Quinoa; Sourdough

Indexed keywords

ANALYSIS; BREAD; CHENOPODIUM QUINOA; CLASSIFICATION; DIETARY FIBER; FERMENTATION; FLOUR; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; MICROBIOLOGY; NUTRITIONAL VALUE; PHYSIOLOGY;

BREAD; CHENOPODIUM QUINOA; DIETARY FIBER; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; NUTRITIVE VALUE;

EID: 84950255986     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.11.018     Document Type: Article

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