文献
J-GLOBAL ID:201702277554445944
整理番号:17A0364133
コムギの有機農法はサワードウ及び発酵ベーカリー製品の栄養学的および技術的特徴に影響を及ぼす可能性があるか【Powered by NICT】
How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods
著者 (8件):
Pontonio Erica
(Department of Soil, Plant and Food Science, University of Bari, Italy)
,
Rizzello Carlo G.
(Department of Soil, Plant and Food Science, University of Bari, Italy)
,
Di Cagno Raffaella
(Department of Soil, Plant and Food Science, University of Bari, Italy)
,
Dousset Xavier
(LUNAM Universite Oniris, Laboratoire de Microbiologie Alimentaire et Industrielle, Nantes, France)
,
Clement Heliciane
(LUNAM Universite Oniris, Laboratoire de Microbiologie Alimentaire et Industrielle, Nantes, France)
,
Filannino Pasquale
(Department of Soil, Plant and Food Science, University of Bari, Italy)
,
Onno Bernard
(LUNAM Universite Oniris, Laboratoire de Microbiologie Alimentaire et Industrielle, Nantes, France)
,
Gobbetti Marco
(Department of Soil, Plant and Food Science, University of Bari, Italy)
資料名:
International Journal of Food Microbiology
(International Journal of Food Microbiology)
巻:
239
ページ:
44-53
発行年:
2016年
JST資料番号:
A0434C
ISSN:
0168-1605
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)