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Production of wheat bread without preservatives using sourdough starters
In order for the beneficial effects of sourdough application in breadmaking to take place a proper selection of lactic acid bacteria species and strains, an appropriate technology and effective control of the purity and activity of the selected cultures. Four symbiotic starters for sourdough for the...
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| Pubblicato in: | Biotechnol Biotechnol Equip |
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| Autori principali: | , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Taylor & Francis
2014
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4433955/ https://ncbi.nlm.nih.gov/pubmed/26019574 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1080/13102818.2014.965057 |
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