Effect of five Lactic Acid Bacteria starter type on angiotensin-I converting enzyme inhibitory activity and emulsifying properties of soy flour sourdoughs with and without wheat bran supplementation
Omedi, Jacob Ojobi, Huang, Weining, Su, Xiaoqin, Liu, Ruoshi, Tang, Xiaojuan, Xu, Yan, Rayas-Duarte, PatriciaLangue:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2016.02.008
Date:
February, 2016
Fichier:
PDF, 717 KB
english, 2016