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Dive into the research topics of 'Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread'. Together they form a unique fingerprint.
Agriculture & Biology
faba beans
dextran
breads
sourdough
Weissella confusa
Leuconostoc pseudomesenteroides
wheat
bean flour
hydrocolloids
dough
texture
enriched foods
rheological properties
acidity
flour
sensory properties
hardness
ingredients
fermentation
Medicine & Life Sciences
Vicia faba
Bread
Triticum
Dextrans
Flour
Colloids
Weissella
Leuconostoc
Fortified Food
Food Ingredients
Hardness
Fermentation
Engineering & Materials Science
Dextran
Composite materials
Acidity
Density (specific gravity)
Fermentation
Proteins
Labels
Hardness
Chemical Compounds
Dextrans
Composite materials
Acidity
Density (specific gravity)
Fermentation
Labels
Textures
Hardness