Bacteria do it better! Proteomics suggests the molecular basis for improved digestibility of sourdough products
Anna Reale, Luigia Di Stasio, Tiziana Di Renzo, Salvatore De, Pasquale Ferranti, Gianluca Picariello, Francesco Addeo, Gianfranco Mamone
Topics & Concepts
FermentationFood scienceProteolysisYeastLactic acidAmylaseBacteriaBiochemistryChemistryStarchBiologyHydrolysisLeavening agentEnzymeGeneticsProbiotics and Fermented FoodsPhytase and its ApplicationsProtein Hydrolysis and Bioactive Peptides