نتائج البحث

Developments in the Fermentation Process and Quality Improvement Strategies for Mead Production.

• Authors : Iglesias, Antonio¹ ; Pascoal, Ananias² ; Branco Choupina, Altino²

Subjects: *MICROBIOLOGICAL synthesis; *LEAVENING agents; *FERMENTATION

• Source: Molecules. Aug2014, Vol. 19 Issue 8, p12577-12590. 14p. 1 Diagram, 1 Chart.

تفاصيل العنوان

Insights into Diphthamide, Key Diphtheria Toxin Effector.

• Authors : Abdel-Fattah, Wael¹ ; Scheidt, Viktor¹ ; Uthman, Shanow²

Subjects: *DIPHTHERIA toxin; *BACTERIAL toxins; *CORYNEBACTERIUM diseases

• Source: Toxins. May2013, Vol. 5 Issue 5, p958-968. 12p. 2 Black and White Photographs, 4 Diagrams, 1 Chart.

تفاصيل العنوان

Generation of Nutrients and Detoxification: Possible Roles of Yeasts in Leaf-Cutting Ant Nests.

• Authors : Mendes, Thais D.; Rodrigues, André; Dayo-Owoyemi, Ifeloju

Subjects: YEAST; LEAF-cutting ants; DETOXIFICATION (Alternative medicine)

• Source: Insects (2075-4450); Mar2012, Vol. 3 Issue 1, p228-245, 18p

تفاصيل العنوان

Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality

• Authors : Mietton, Lauriane; Samson, Marie-Françoise; Marlin, Thérèse ...

Subjects: sourdough; yeast; lactic acid bacteria

• Source: ISSN: 2076-2607 ; Microorganisms ; https://hal.inrae.fr/hal-03749787 ; Microorganisms, 2022, 10 (7), pp.1416. ⟨10.3390/microorganisms10071416⟩ ; https://www.

تفاصيل العنوان

Sourdough-based biotechnologies for the production of gluten-free foods

• Authors : NIONELLI, LUANA; RIZZELLO, CARLO GIUSEPPE;

Subjects: sourdough; lactic acid bacteria; gluten

تفاصيل العنوان

Gluten-Free Bread : Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties

• Authors : C. Cappa; M. Lucisano; A. Raineri ...

Subjects: gluten-free; sourdough; compressed yeast

تفاصيل العنوان

Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties

• Authors : Roberto Foschino; Carola Cappa; Mara Lucisano

Subjects: 0301 basic medicine; Health (social science); Water activity

• Source: FoodsFoods, Vol 5, Iss 4, p 69 (2016)Foods; Volume 5; Issue 4; Pages: 69

تفاصيل العنوان

Sourdough-based biotechnologies for the production of gluten-free foods

• Authors : Luana Nionelli; Carlo Giuseppe Rizzello

Subjects: 0301 basic medicine; Health (social science); 030106 microbiology

• Source: Foods, Vol 5, Iss 3, p 65 (2016)Foods

تفاصيل العنوان