Enzymatic and microbial conversions to achieve sugar reduction in bread
Denise C. Müller, Ha Nguyen, Qing Li, Regine Schönlechner, Susanne Miescher Schwenninger, Wendy V. Wismer, Michael G. Gänzle
Topics & Concepts
SucroseFood scienceSugarChemistryLeuconostoc mesenteroidesFermentationFructoseTasteMannitolAmylaseSweetnessAspartameBiochemistryLactic acidBacteriaEnzymeBiologyGeneticsMicrobial Metabolites in Food BiotechnologyFood composition and propertiesProbiotics and Fermented Foods