Konu "Fermentation" için Diğer Atıf Dizinlerdeki Yayınlar listeleme
Toplam kayıt 2, listelenen: 1-2
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The effect of different compositions of starter cultures developed from phytic acid-degrading lactic acid bacteria on the sensory quality of bread
(2021)Sourdough is an initial product used in cereal fermentation, usually prepared by adding lactic acid bacteria (LAB) strains to a mixture of wheat and water. Phytic acid present in wheat flours negatively affects the ... -
Extracellular phytase activites of lactic acid bacteria in sourdough mix prepared from traditionally produced boza as starter culture
(2020)Fermentation using Lactic Acid Bacteria (LAB) and LAB species can exhibit extracellular activi- ties such as decreasing of antinutritional factors, in particular phytic acid (PA) or phytate. The objective of this study ...