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Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making
In the present study, a novel Pediococcus pentosaceus SP2 strain, recently isolated from kefir grains, was evaluated as a starter culture in sourdough bread making. The novel starter was applied in fresh, freeze-dried, and freeze-dried immobilized (on wheat bran) form. The type of culture (fresh, fr...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7023139/ https://ncbi.nlm.nih.gov/pubmed/31936736 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9010077 |
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