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Lactobacillaceae 16S ribosomal RNA gene, partial sequence.

PopSet: 607258764

Study Details

Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.

Rizzello,C.G., Calasso,M., Campanella,D., De Angelis,M. and Gobbetti,M.

(06-16-2014) Int. J. Food Microbiol. 180:78-87

PMID:: 24794619

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Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread. [Int J Food Microbiol. 2014]
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
Rizzello CG, Calasso M, Campanella D, De Angelis M, Gobbetti M. Int J Food Microbiol. 2014 Jun 16; 180:78-87. Epub 2014 Apr 13.

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Nucleotide
Nucleotide component of population set

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