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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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Detalles Bibliográficos
Publicado en:Biotechnol Biotechnol Equip
Main Authors: Denkova, Rositsa, Ilieva, Svetla, Denkova, Zapryana, Georgieva, Ljubka, Yordanova, Mariya, Nikolova, Dilyana, Evstatieva, Yana
Formato: Artigo
Idioma:Inglês
Publicado: Taylor & Francis 2014
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Acceso en liña: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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