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المؤلفون: Michela Verni, Rossana Coda, Mikko Immonen, Kati Katina, Carlo Giuseppe Rizzello, Anna Vekka
المساهمون: Department of Food and Nutrition, Grain Technology
المصدر: Journal of Applied Microbiology. 133:76-90
مصطلحات موضوعية: Dietary Fiber, IMPACTS, 0106 biological sciences, Food industry, enzymes, Wheat flour, BEVERAGE, 01 natural sciences, Applied Microbiology and Biotechnology, WASTE BREAD, GABA, Ingredient, chemistry.chemical_compound, 0404 agricultural biotechnology, Lactobacillales, 010608 biotechnology, QUALITY, ACRYLAMIDE, Food science, fermentation, gamma-Aminobutyric Acid, INDEX, 2. Zero hunger, Bran, business.industry, Chemistry, bioprocessing, food, digestive, oral, and skin physiology, Proteolytic enzymes, food and beverages, lactic acid bacteria, Bread, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, Lactic acid, VALORISATION, 416 Food Science, Food Microbiology, Fermentation, Valorisation, SOURDOUGH FERMENTATION, business, WHEAT-FLOUR, Biotechnology