Functionalization of soya press cake (okara) by ultrasonication for enhancement of submerged fermentation with Lactobacillus paracasei LUHS244 for wheat bread production
Gražina Juodeikienė, Karolina Trakšelytė-Rupšienė, Bernadeta Navickaite, Daiva Žadeikė, Joana Bendoraitienė, Elena Bartkienė, Vita Lėlė, Lukas Rueller, J. Robert, Anna Arnoldi, Gilda Aiello, Christoph Glasner
Topics & Concepts
Food scienceLactobacillus paracaseiSonicationFermentationLactic acidChemistryLactobacillusBacteriaBiologyChromatographyGeneticsFood composition and propertiesProteins in Food SystemsProbiotics and Fermented Foods