Metagenetic Analysis for Microbial Characterization of <i>Focaccia</i> Doughs Obtained by Using Two Different Starters: Traditional Baker’s Yeast and a Selected <i>Leuconostoc citreum</i> Strain
Lactic acid bacteria (LAB) decisively influence the technological, nutritional, organoleptic and preservation properties of bakery products. Therefore, their use has long been considered an excellent strategy to improve the characteristics of those goods. The aim of this study was the evaluation of...
Spremljeno u:
| Glavni autori: | , , , , |
|---|---|
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI AG
2021-05-01
|
| Serija: | Foods |
| Teme: | |
| Online pristup: | https://www.mdpi.com/2304-8158/10/6/1189 |
| Oznake: |
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|