Effect of Rice Flour Fermentation with <i>Lactobacillus spicheri</i> DSM 15429 on the Nutritional Features of Gluten-Free Muffins

Effect of Rice Flour Fermentation with <i>Lactobacillus spicheri</i> DSM 15429 on the Nutritional Features of Gluten-Free Muffins

<i>Lactobacillus Spicheri</i> DSM 15429 strain was used to ferment rice flour, aiming at exploiting its influence on the amino-acids, minerals, lactic acid, total phenols, and antioxidant activity of the rice sourdough and gluten-free muffins. Gluten-free muffins were prepared by using 1...

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Bibliographic Details
Main Authors: Maria Simona Chiş, Adriana Păucean, Simona Maria Man, Victorița Bonta, Anamaria Pop, Laura Stan, Bianca Vasilica Beldean (Tătar), Carmen Rodica Pop, Vlad Mureşan, Sevastiţa Muste
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Foods
Subjects:
<i>Lactobacillus spicheri</i> DSM 15429
rice
bioactive compounds
muffins
Online Access:https://www.mdpi.com/2304-8158/9/6/822

Internet

https://www.mdpi.com/2304-8158/9/6/822

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