Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour
作者： Viola Galli , Manuel Venturi , Niccolò Pini , Simona Guerrini , Lisa Granchi
DOI: 10.1007/S00217-019-03353-6
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摘要: … ], thus, they have been used to reduce RFOs content in different legume products, … RFOs content. In this regard, a selection of LAB was carried out to identify a strain able to reduce RFOs …
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