Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum

By R. Cagno, M. Angelis, Antonio Limitone, F. Minervini, P. Carnevali, A. Corsetti, M. Gaenzle, R. Ciati, M. Gobbetti. 2006

125 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/d5565d711ae58c06ad4fa9c3949586c7c8ec0048

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Valery Ripari
2. F. B. Siepmann
3. M. R. Spier
4. Nina Waszczynskyj

In Nutrition and Dietetics

1. Valery Ripari
2. F. B. Siepmann
3. M. R. Spier
4. Nina Waszczynskyj

Citations in the corpus

• Overview of Sourdough Technology: from Production to Marketing (2018, background): “Di Cagno et al. (2006) observed that the sourdough leavened with W. cibaria and L. plantarum that produce EPS showed an increase of 20% in specific volume and lower firmness.”