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Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria
Preventing food spoilage without the addition of chemical food additives, while increasing functional properties of wheat-based bakery products, is an increasing demand by the consumers and a challenge for the food industry. Within this study, lactic acid bacteria (LAB) isolated from sourdough were...
Guardat en:
| Publicat a: | Microorganisms |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7760938/ https://ncbi.nlm.nih.gov/pubmed/33265943 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms8121895 |
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