Showing results (1-10 of 5) with videos related to
Sort By:
Pageof 1
Critical Reviews in Food Science and Nutrition|February 7, 2014
Exopolysaccharides from sourdough lactic acid bacteriaSandra Galle, Elke K ArendtJournal of Agricultural and Food Chemistry|April 22, 2010
Exopolysaccharide-forming Weissella strains as starter cultures for sorghum and wheat sourdoughsSandra Galle, Clarissa Schwab, Elke Arendt, et al.Food Microbiology|March 2, 2011
Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdoughSandra Galle, Clarissa Schwab, Elke K Arendt, et al.Applied and Environmental Microbiology|June 14, 2015
Feed Fermentation with Reuteran- and Levan-Producing Lactobacillus reuteri Reduces Colonization of Weanling Pigs by Enterotoxigenic Escherichia coliYan Yang, Sandra Galle, Minh Hong Anh Le, et al.International Journal of Food Microbiology|February 21, 2012
Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough breadSandra Galle, Clarissa Schwab, Fabio Dal Bello, et al.Pageof 1