Sourdough Microbiome Comparison and Benefits
                    
                        
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                    چکیده
منابع مشابه
Dietary Influence of the Gut Microbiome – Potential Hazards and Benefits
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Hydrolysis and depolymerization of gluten proteins during sourdough fermentation were determined. Neutral and acidified doughs in which microbial growth and metabolism were inhibited were used as controls to take into account the proteolytic activity of cereal enzymes. Doughs were characterized with respect to cell counts, pH, and amino nitrogen concentrations as well as the quantity and size d...
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ژورنال
عنوان ژورنال: Microorganisms
سال: 2021
ISSN: 2076-2607
DOI: 10.3390/microorganisms9071355