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STARTERS: 作品数：16被引量：9H指数：2; 导出分析报告; 相关领域：历史地理更多>>; 相关机构：中国汽车技术研究中心华中农业大学杭州出入境检验检疫局中国汽车工业协会更多>>; 相关期刊：《Food and Nutrition Sciences》《Advances in Bioscience and Biotechnology》《Food Bioscience》《初中生辅导》更多>>; 相关基金：国家自然科学基金福建省自然科学基金更多>>

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期刊=Food and Nutrition Sciences

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Hygienic Quality and Nutritional Value of Attiékéfrom Local and Imported Cassava Dough Produced with Different Traditional Starters in Burkina Faso: 《Food and Nutrition Sciences》2016年第7期555-565,共11页Guira Flibert Kabore Donatien Sawadogo-Lingani Hagrétou Savadogo Aly; Attiéké is an essentially flavour starchy food produced from fermented cassava root. The product is widely consumed in Burkina Faso. The objective of the present study was to investigate the biochemical and the micr...; 关键词：Attiéké INOCULUM Hygienic Quality Nutritional Value

Usefulness of Natural Starters in Food Industry: The Example of Cheeses and Bread: 《Food and Nutrition Sciences》2014年第17期1679-1691,共13页Demarigny Yann Gerber Pauline; Natural starters have been extensively used for many centuries to make many different fermented food products from different raw materials: Milk, meat, roots, vegetables, etc. The industrialisation of food production ...; 关键词：NATURAL Starter Cheese BREAD SOURDOUGH Food Ecosystem

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