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Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications

  • Published:2017-05 Issue: Volume:248 Page:10-21
  • ISSN:0168-1605
  • Container-title:International Journal of Food Microbiology
  • language:en
  • Short-container-title:International Journal of Food Microbiology

Author:

Coda Rossana,Kianjam Maryam,Pontonio Erica,Verni Michela,Di Cagno Raffaella,Katina Kati,Rizzello Carlo Giuseppe,Gobbetti Marco

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference84 articles.

1. Approved Methods of the American Association of Cereal Chemistry;AACC,2003

2. High legume-wheat matrices: an alternative to promote bread nutritional value meeting dough viscoelastic restrictions;Angioloni;Eur. Food Res. Technol.,2012

3. Remarkable impact of PAHs and TPHs on the richness and diversity of bacterial species in surface soils exposed to long-term hydrocarbon pollution;Benedek;World J. Microbiol. Biotechnol.,2013

4. Genera Leuconostoc, Oenococcus and Weissella;Björkroth,2006

5. Incorporation of pulse flours of different particle size in relation to pita bread quality;Borsuk;J. Sci. Food Agric.,2012

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