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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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| Publicado no: | Biotechnol Biotechnol Equip |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Taylor & Francis
2014
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| Assuntos: | |
| Acesso em linha: | 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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