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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...
Guardado en:
| Publicado en: | Biotechnol Biotechnol Equip |
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| Autores principales: | , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Taylor & Francis
2014
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| Materias: | |
| Acceso en línea: | 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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