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1.
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese.
J Dairy Res
; 83(2): 236-41, 2016 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-27210495
2.
Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing.
Clin Gastroenterol Hepatol
; 9(1): 24-9, 2011 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-20951830
3.
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread.
Appl Environ Microbiol
; 77(10): 3484-92, 2011 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-21441340
4.
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making.
Food Chem
; 127(3): 952-9, 2011 Aug 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-25214083
5.
Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases.
Appl Environ Microbiol
; 76(2): 508-18, 2010 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-19948868
6.
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread.
J Food Prot
; 71(7): 1491-5, 2008 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-18680953
7.
Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making.
J Agric Food Chem
; 56(18): 8619-28, 2008 Sep 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-18754666
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