bionumerics v4.0 software package (Applied Maths)
90
Structured Review
Applied Maths
bionumerics v4.0 software package
Bionumerics V4.0 Software Package, supplied by Applied Maths, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/bionumerics+v4%2E0+software+package/bionumerics+software/10__3920_slash_bm2019__0198-78-6-10
Average 90 stars, based on 1 article reviews
Bionumerics V4.0 Software Package, supplied by Applied Maths, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/bionumerics+v4%2E0+software+package/bionumerics+software/10__3920_slash_bm2019__0198-78-6-10
Average 90 stars, based on 1 article reviews
bionumerics v4.0 software package - by Bioz Stars,
2026-09
90/100 stars
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Article Title: Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation. Article Snippet: Different lactic acid bacteria (LAB) from spontaneous wheat sourdough were isolated, identified, and characterized by their growth, acidification rate, and carbohydrate metabolism.. The combinations of isolated LAB (Pediococcus pentosaceus LUHS183 and Leuconostoc mesenteroides LUHS242, P. pentosaceus LUHS183 and Lactobacillus brevis LUHS173, P. pentosaceus LUHS183 and Enterococcus pseudoavium LUHS 234, P. pentosaceus LUHS183 and Lactobacillus curvatus LUHS51, Lactobacillus plantarum LUHS135 and L. curvatus LUHS51, L. plantarum LUHS135 and P. pentosaceus LUHS183) were used for wheat sourdough production, and the effects of LAB fermentation in sourdoughs on wheat bread quality parameters and acrylamide formation were evaluated.. 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