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Showing 1 to 1 of 1 for “"Cereal fermentation"”.
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Isolation and characterisation of antifungal compounds from lactic acid bacteria and their application in wheat and gluten-free bread
… using in vitro trials and in situ sourdough fermentations of quinoa, rice and wheat flours as biopreservatives in breads. Their contribution to quality and shelf life extension on bread was compared and related to their metabolic activity and substrate features. Moreover, the quantity of …