Lanean...
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...
Gorde:
| Argitaratua izan da: | Biotechnol Biotechnol Equip |
|---|---|
| Egile Nagusiak: | , , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Taylor & Francis
2014
|
| Gaiak: | |
| 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 |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|