Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free S...
Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough
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Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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With the increasing number of people affected by gluten consumption-related diseases, adhering to a gluten-free (GF) diet is the most effective preventive measure. Herein, we aimed to isolate and characterize the functional properties of autochthonous lactic acid bacteria (LAB) and yeast from various GF sourdoughs to determine their suitability in...
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Full title
Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough
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TN_cdi_doaj_primary_oai_doaj_org_article_58bab0fc6b0e4e21a873b2fededd9337
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_58bab0fc6b0e4e21a873b2fededd9337
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ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods12234367
