Résultats pour : "seigle"

Bacterial diversity and community structure of some traditional African and European cereal-based fermented foods identified by high-throughput sequencing. Bationo Fabrice, Seyoum Yohannes, Chochois Vincent, Tamene Aynadis, Kariluoto Susanna, Saris Per, Baye Kaleab, Edelmann Minnamari, Leconte Nicolas, Humblot Christèle. 2023. Food Bioscience, 56:103346, 9 p.

Enzymatic solubilization of arabinoxylans from native extruded, and high-shear-treated rye bran by different endo-xylanases and other hydrolizing enzymes. Figueroa-Espinoza Maria-Cruz, Poulsen Charlotte, Borch Soe Jorn, Zargahi Masoud Rajabi, Rouau Xavier. 2004. Journal of Agricultural and Food Chemistry, 52 (13) : 4240-4249.

Enzymatic solubilization of arabinoxylans from isolated rye pentosans and rye flour by different endo-xylanases and other hydrolyzing enzymes. Effect of a fungal laccase on the flour extracts oxidative gelation. Figueroa-Espinoza Maria-Cruz, Poulsen Charlotte, Borch Soe Jorn, Zargahi Masoud Rajabi, Rouau Xavier. 2002. Journal of Agricultural and Food Chemistry, 50 (22) : 6473-6484.

Straws. Heuzé Valérie, Tran Gilles, Nozière Pierre, Bastianelli Denis. 2016. In : Feedipedia: Animal feed resources information system = Feedipedia : Alimentation animale ressources système d'information. Heuzé Valérie (ed.), Tran Gilles (ed.), Thiollet Hélène (ed.). AFZ, CIRAD, FAO, INRA. s.l. : AFZ-CIRAD, 1-16.