Sourdough-type propagation of faba bean flour

Dynamics of microbial consortia and biochemical implications

Rossana Coda, Maryam Kianjam, Erica Pontonio, Michela Verni, Raffaella Di Cagno, Kati Katina, Carlo Giuseppe Rizzello, Marco Gobbetti

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Originalspråkengelska
TidskriftInternational Journal of Food Microbiology
Volym248
Sidor (från-till)10-21
Antal sidor12
ISSN0168-1605
DOI
StatusPublicerad - 2 maj 2017
MoE-publikationstypA1 Tidskriftsartikel-refererad

Vetenskapsgrenar

  • 416 Livsmedelsvetenskap

Citera det här

Coda, Rossana ; Kianjam, Maryam ; Pontonio, Erica ; Verni, Michela ; Di Cagno, Raffaella ; Katina, Kati ; Rizzello, Carlo Giuseppe ; Gobbetti, Marco. / Sourdough-type propagation of faba bean flour : Dynamics of microbial consortia and biochemical implications. I: International Journal of Food Microbiology. 2017 ; Vol. 248. s. 10-21.
@article{b24a026f4d0c4d3fb85c88e86cbba194,
title = "Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications",
keywords = "Faba bean, Sourdough, Lactic acid bacteria, LACTIC-ACID BACTERIA, VICIA-FABA, FERMENTED FOOD, NUTRITIONAL PROPERTIES, PHASEOLUS-VULGARIS, STARTER CULTURES, ITALIAN LEGUMES, PULSE FLOURS, SP-NOV., DIVERSITY, MICROBIAL COMMUNITIES, 416 Food Science",
author = "Rossana Coda and Maryam Kianjam and Erica Pontonio and Michela Verni and {Di Cagno}, Raffaella and Kati Katina and Rizzello, {Carlo Giuseppe} and Marco Gobbetti",
year = "2017",
month = "5",
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doi = "10.1016/j.ijfoodmicro.2017.02.009",
language = "English",
volume = "248",
pages = "10--21",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier Scientific Publ. Co",

}

Sourdough-type propagation of faba bean flour : Dynamics of microbial consortia and biochemical implications. / Coda, Rossana; Kianjam, Maryam; Pontonio, Erica; Verni, Michela; Di Cagno, Raffaella; Katina, Kati; Rizzello, Carlo Giuseppe; Gobbetti, Marco.

I: International Journal of Food Microbiology, Vol. 248, 02.05.2017, s. 10-21.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

TY - JOUR

T1 - Sourdough-type propagation of faba bean flour

T2 - Dynamics of microbial consortia and biochemical implications

AU - Coda, Rossana

AU - Kianjam, Maryam

AU - Pontonio, Erica

AU - Verni, Michela

AU - Di Cagno, Raffaella

AU - Katina, Kati

AU - Rizzello, Carlo Giuseppe

AU - Gobbetti, Marco

PY - 2017/5/2

Y1 - 2017/5/2

KW - Faba bean

KW - Sourdough

KW - Lactic acid bacteria

KW - LACTIC-ACID BACTERIA

KW - VICIA-FABA

KW - FERMENTED FOOD

KW - NUTRITIONAL PROPERTIES

KW - PHASEOLUS-VULGARIS

KW - STARTER CULTURES

KW - ITALIAN LEGUMES

KW - PULSE FLOURS

KW - SP-NOV.

KW - DIVERSITY

KW - MICROBIAL COMMUNITIES

KW - 416 Food Science

U2 - 10.1016/j.ijfoodmicro.2017.02.009

DO - 10.1016/j.ijfoodmicro.2017.02.009

M3 - Article

VL - 248

SP - 10

EP - 21

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

ER -