Exopolysaccharides from Sourdough Lactic Acid Bacteria
- Author
- GALLE, Sandra1 2 ; ARENDT, Elke K1
[1] Department of Food and Nutritional Science, University College Cork, Cork, Ireland
[2] Biotransfer Unit, University College Cork, Cork, Ireland - Source
Critical reviews in food science and nutrition. 2014, Vol 54, Num 7-9, pp 891-901, 11 p ; ref : 1 p.3/4
- CODEN
- CRFND6
- ISSN
- 1040-8398
- Scientific domain
- Food science technology
- Publisher
- Taylor & Francis, Philadelphia, PA
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- EPS bread quality gluten-free oligosaccharide organic acid sourdough
- Keyword (fr)
- Acide organique Bactérie lactique Gluten Oligoside Pain Qualité
- Keyword (en)
- Organic acids Lactic acid bacteria Gluten Oligosaccharide Bread Quality
- Keyword (es)
- Acido orgánico Bacteria láctica Gluten Oligósido Pan Calidad
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A16 Vertebrates: anatomy and physiology, studies on body, several organs or systems / 002A16E Feeding. Feeding behavior
- Discipline
- Vertebrates : anatomy and physiology, studies on body, several organs or systems
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28464939
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1080/10408398.2011.617474 
https://dx.doi.org/10.1080/10408398.2011.617474
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