Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus acidilactici

被引：0
|
作者：
Bartkiene, Elena [1 ]
Juodeikiene, Grazina [2 ]
Vidmantiene, Daiva [2 ]
Viskelis, Pranas [3 ]
Urbonaviciene, Dalia [3 ]
机构：
[1] Lithuanian University of Health Sciences, Tilzes g. 18, 47181 Kaunas, Lithuania
[2] Kaunas University of Technology, Radvilenu pl. 19, 50254 Kaunas, Lithuania
[3] Lithuanian Institute of Horticulture, 54333 Babtai, Kaunas, Lithuania
来源：
International Journal of Food Science and Technology | 2011年 / 46卷 / 08期
关键词：
Compendex;
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学科分类号：
摘要：
Health risks
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页码：1724 / 1733
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