Molecular Characterization of Lactic Acid Bacteria in Bakery and Pastry Starter Ferments

Bread is the oldest and most essential food consumed by humans, with its consumption exceeding nutritional needs and becoming part of cultural habits. Fermentation is an important step in the bread-making process, giving it its rheological, organoleptic, aromatic, and nutritional properties. Lactic...

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Detalles Bibliográficos
Autores principales: Kleib, Jihad, Rizk, Ziad, Tannouri, Abdo, Abou-Khalil, Rony
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10673524/
https://www.ncbi.nlm.nih.gov/pubmed/38004826
http://dx.doi.org/10.3390/microorganisms11112815

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10673524/
https://www.ncbi.nlm.nih.gov/pubmed/38004826
http://dx.doi.org/10.3390/microorganisms11112815

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