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Screening and Application of Novel Homofermentative Lactic Acid Bacteria Results in Low-FODMAP Whole-Wheat Bread.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 4, p. 336, doi. 10.3390/fermentation9040336
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- Publication type:
- Article
Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 1, p. 78, doi. 10.3390/fermentation9010078
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- Publication type:
- Article
Rootlets, a Malting By-Product with Great Potential.
- Published in:
- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040117
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- Publication type:
- Article
From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System.
- Published in:
- Foods, 2023, v. 12, n. 7, p. 1549, doi. 10.3390/foods12071549
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- Publication type:
- Article
Fermentation as a Tool to Revitalise Brewers' Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread.
- Published in:
- Foods, 2021, v. 10, n. 7, p. 1639, doi. 10.3390/foods10071639
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- Publication type:
- Article