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- 1Acid resistance
- 1Glutaminase
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Contribution of glutaminase activity in Lactobacillus reuteri to acid resistance and glutamine metabolism in sourdough
DownloadFall 2016
Sourdough is used as an additive in bread production for proper dough volume (leavening), or for desired dough acidity, or for dough texture and bread flavor improvement, or for bread shelf life extension. Lactobacillus reuteri, an intestinal isolate and a stable member of sourdough, prevails in...
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Modification of pulse starch properties by nanoparticulation and phosphorylation techniques
DownloadFall 2021
The global demand for plant-based protein is fast growing. This has resulted in significant expansion of pulse grain fractionation and value-added processing operations that primarily focus on protein refining. Pulse starches, as the major by-product of those operations, remain underutilized...
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