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Peptides inhibitory to endopeptidase and aminopeptidase from Lactococcus lactis ssp. lactis MG1363, released from β-casein by chymosin, trypsin or chymotrypsin.
1996-01-01 L., Stepaniak; Gobbetti, Marco; T., Sørhaug; P. F., Fox; P., Højrup
The sourdough microflora. Mierobiological, biochemical and breadmaking characteristics of doughs fermented with freeze-dried mixed starters, freeze-dried wheat sourdough and mixed fresh-cell starters.
1996-01-01 L., Cossignani; Gobbetti, Marco; P., Damiani; A., Corsetti; E., Santinelli; G., Manfredi
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Peptides inhibitory to endopeptidase and aminopeptidase from Lactococcus lactis ssp. lactis MG1363, released from β-casein by chymosin, trypsin or chymotrypsin. | 1-gen-1996 | L., Stepaniak; Gobbetti, Marco; T., Sørhaug; P. F., Fox; P., Højrup | |
| The sourdough microflora. Mierobiological, biochemical and breadmaking characteristics of doughs fermented with freeze-dried mixed starters, freeze-dried wheat sourdough and mixed fresh-cell starters. | 1-gen-1996 | L., Cossignani; Gobbetti, Marco; P., Damiani; A., Corsetti; E., Santinelli; G., Manfredi |
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