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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Detalles Bibliográficos
Autores principales: Denkova, Rositsa, Ilieva, Svetla, Denkova, Zapryana, Georgieva, Ljubka, Yordanova, Mariya, Nikolova, Dilyana, Evstatieva, Yana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taylor & Francis 2014
Materias:
Article; Food Biotechnology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4433955/
https://www.ncbi.nlm.nih.gov/pubmed/26019574
http://dx.doi.org/10.1080/13102818.2014.965057

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4433955/
https://www.ncbi.nlm.nih.gov/pubmed/26019574
http://dx.doi.org/10.1080/13102818.2014.965057

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