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Taxonomy and species diversity of sourdough lactic acid bacteria
L De Vuyst, V González-Alonso, YR Wardhana… - Handbook on …, 2023 - Springer
This chapter describes the taxonomy and species diversity of lactic acid bacteria (LAB)
isolated from sourdoughs from all over the world. First, the phylogenetic position of LAB …
isolated from sourdoughs from all over the world. First, the phylogenetic position of LAB …
[PDF][PDF] Microbiological and physicochemical properties of sourdough bread from sorghum flour.
Sorghum is the world's fifth most important cereal grain after wheat, maize, rice and barley.
Sourdoughs have been successfully used to improve the quality of gluten-free bread. The …
Sourdoughs have been successfully used to improve the quality of gluten-free bread. The …
Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation
AO Ogunsakin, V Vanajakshi, KA Anu-Appaiah… - LWT-Food Science and …, 2017 - Elsevier
There is an increasing prevalence of celiac disease, which is gradually encroaching into
Africa and Nigeria ranks first among sorghum-producing African countries. It is important to …
Africa and Nigeria ranks first among sorghum-producing African countries. It is important to …
Screening of lactic acid bacteria isolated from Iranian sourdoughs for antifungal activity: Enterococcus faecium showed the most potent antifungal activity in bread
A Taghi-Zadeh, F Nejati - Applied Food Biotechnology, 2017 - journals.sbmu.ac.ir
Abstract Background and Objective: The use of antifungal lactic acid bacteria as starter for
bread making could be a good alternative to improve the stability of bread shelf life. Material …
bread making could be a good alternative to improve the stability of bread shelf life. Material …
[PDF][PDF] Lactobacillus plantarum mcc2034, a novel isolate from traditional Indian lactic fermented preparation: molecular identification and evaluation of its in vitro …
Ayurveda is an ancient system of medicine that has been practiced in India across millennia.
In the last few decades, it has been steadily gaining popularity among the consumers …
In the last few decades, it has been steadily gaining popularity among the consumers …
Karakteristik Fisik, Kimia, Dan Fungsional Tepung Koro Pedang (Canavalia Ensiformis L.) Termodifikasi Dengan Fermentasi Menggunakan Lactobacillus Plantarum
LM Kurniana - 2015 - repository.unej.ac.id
Koro pedang (Canavalia ensiformis L.) merupakan salah satu komoditas pertanian yang
memiliki potensi besar sebagai alternatif bahan pangan pokok berbasis bahan lokal …
memiliki potensi besar sebagai alternatif bahan pangan pokok berbasis bahan lokal …
Karakterisasi Tepung Biji Nangka (Artocarpus heterophyllus Lamk.) Hasil Fermentasi oleh Lactobacillus plantarum
D Setiawan - 2015 - repository.unej.ac.id
Biji nangka merupakan bahan pangan lokal potensial. Berdasarkan komposisi kimia
penyusunnya, terutama karbohidrat, biji nangka memiliki potensi yang dapat diolah menjadi …
penyusunnya, terutama karbohidrat, biji nangka memiliki potensi yang dapat diolah menjadi …
[PDF][PDF] Study of some Probiotic Properties of Lactic Acid Bacteria Isolated from Local Infant Flours Sold in Côte d'Ivoire
AE SIKA, F N'GUESSAN, Y AKE-ASSI… - Int J Food Sci Nutr …, 2021 - academia.edu
In Côte d'Ivoire, local infant formula does not always meet the standards recommended by
the World Health Organization (WHO). It is therefore necessary to define an effective strategy …
the World Health Organization (WHO). It is therefore necessary to define an effective strategy …
[PDF][PDF] Maestría y Doctorado en Ciencias Bioquímicas
LMR San Vicente - 2020 - ru.dgb.unam.mx
Los esfingolípidos tienen un papel importante en las vías de transducción de señales que
regulan tanto funciones fisiológicas como respuestas a estrés en eucariontes. En plantas …
regulan tanto funciones fisiológicas como respuestas a estrés en eucariontes. En plantas …
Pertumbuhan Lactobacillus plantarum Selama Fermentasi Biji Nangka (Artocarpus heteropyluss L.) dan Profil Gelatinisasi Tepung Yang Dihasilkan
Bahan pangan lokal yang potensial untuk dikembangkan menjadi tepung adalah biji
nangka. Pemanfaatan tepung biji nangka dalam produk olahan harus memiliki sifat …
nangka. Pemanfaatan tepung biji nangka dalam produk olahan harus memiliki sifat …