Dough fermentation method for producing an anti-obesity effect

The present invention relates to a method for preparing a fermented dough product with anti-obesity effects. More specifically, the method is used to isolate strains for increasing the ornithine content by adding arginine from blueberry varieties, develops fermented blueberry liquids using the strai...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	LEE, SEUNG KYU, KANG, JEONG RE, CHA, YOUN SOO, KIM, TAE HA, OH, SUK HEUNG, YU, OK KYEONG, BAEK, HYUN HWA, LEE, YUN AH, KIM, SU GON, JEONG, HAN NA
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!