摘要 : A mixture of wheat flour and sour milk was treated according to the method of the traditional Greek fermented food "trahanas", and was used as model cereal-based support (starch-gluten-milk matrix) for co-immobilization of lactic ... 展开
作者 | S. Plessas A. Bekatorou M. Kanellaki C. Psarianos A. Koutinas |
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作者单位 | |
期刊名称 | 《Food Chemistry》 |
页码/总页数 | p.175-179 / 5 |
语种/中图分类号 | 英语 / TS201 TS264 TS201.2 |
关键词 | cell immobilization baker's yeast food production lactic acid |
馆藏号 | TS-083 |