autores
- xmlui.general.dspace_homeCentros Regionales y EEAsCentro Regional Tucumán - Santiago del Esteroxmlui.ArtifactBrowser.ConfigurableBrowse.trail.metadata.authorCentro Regional Tucumán - Santiago del Estero
Autores
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Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough
Dentice Maidana, Stefania; Aristimuño Ficoseco, Cecilia; Bassi, Daniela; Cocconcelli, Pier Sandro; Puglisi, Edoardo; Savoy, Graciela; Vignolo, Graciela; Fontana, Cecilia Alejandra (Elsevier, 2019-11)Chia, is a gluten-free, rich in proteins, oilseed that is “on trend” as an alternative ingredient in food production, adding nutritional value. As a reservoir of natural biodiversity, lactic acid bacteria development, ...