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1 Ergebnisse
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Casein hydrolysate in naturally-fermented buckwheat sourdou..:
Guo, Ling
;
Liu, Biqi
;
Liang, Chen
...
International Journal of Food Microbiology. 417 (2024) - p. 110705 , 2024
Link:
https://doi.org/10.1016/j.ijfoodmicro.2024.110705
RT Journal T1 <Title>Casein hydrolysate in naturally-fermented buckwheat sourdough: Effects on fermented and physicochemical characteristics, texture, and bacterial microbial composition</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijfoodmicro.2024.110705&Exemplar=1&LAN=DE A1 Guo, Ling A1 Liu, Biqi A1 Liang, Chen A1 Sun, Wen A1 Jiang, Yujun A1 Yun, Xueqi A1 Lu, Lin A1 Zhao, Xinhuai A1 Xu, Ning PB Elsevier BV YR 2024 SN 0168-1605 JF International Journal of Food Microbiology VO 417 SP 110705 LK http://dx.doi.org/https://doi.org/10.1016/j.ijfoodmicro.2024.110705 DO https://doi.org/10.1016/j.ijfoodmicro.2024.110705 SF ELIB - SuUB Bremen
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