Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours

Author:

Perri Giuseppe,Calabrese Francesco Maria,Rizzello Carlo Giuseppe,De Angelis Maria,Gobbetti Marco,Calasso Maria

Funder

European Social Fund

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Approved methods of the American association of cereal chemistry;AACC,2010

2. Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation;Alfonzo;Food Microbiology,2017

3. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa, buckwheat and wheat as affected by sprouting and baking;Alvarez-Jubete;Food Chemistry,2010

4. Official methods of analysis;AOAC,2000

5. Emergence shapes the structure of the seed microbiota;Barret;Applied and Environmental Microbiology,2015

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