Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt-Reference-Cited by-同舟云学术

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Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt

Published:2024-06 Issue: Volume:9 Page:100289
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Demarinis Chiara,Verni Michela,Koirala Prabin,Cera Silvia,Rizzello Carlo Giuseppe^ORCID,Coda Rossana

Publisher

Elsevier BV

Subject

Food Science

Reference66 articles.

1. Characterization of a novel dextransucrase from Weissella confusa isolated from sourdough;Amari;Appl. Microbiol. Biotechnol.,2013

2. Enzymatic reduction of anti-nutritional factors in fermenting soybeans by Lactobacillus plantarum isolates from fermenting cereals;Adeyemo;Niger Food J.,2013

3. Exopolysaccharides from probiotic bacteria and their health potential;Angelin;Int. J. Biol. Macromol.,2020

4. Thirty years of knowledge on sourdough fermentation: a systematic review;Arora;Trends Food Sci. Technol.,2021

5. Persistence and β-glucan formation of beer-spoiling lactic acid bacteria in wheat and rye sourdoughs;Bockwoldt;Food Microbiol.,2020

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