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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Biotechnol Biotechnol Equip
Egile Nagusiak: Denkova, Rositsa, Ilieva, Svetla, Denkova, Zapryana, Georgieva, Ljubka, Yordanova, Mariya, Nikolova, Dilyana, Evstatieva, Yana
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Taylor & Francis 2014
Gaiak:
Article; Food Biotechnology
Sarrera elektronikoa: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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