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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Vydáno v:Biotechnol Biotechnol Equip
Hlavní autoři: Denkova, Rositsa, Ilieva, Svetla, Denkova, Zapryana, Georgieva, Ljubka, Yordanova, Mariya, Nikolova, Dilyana, Evstatieva, Yana
Médium: Artigo
Jazyk:Inglês
Vydáno: Taylor & Francis 2014
Témata:
Article; Food Biotechnology
On-line přístup: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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