Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions

Teff and teff sourdoughs are promising ingredients for bread production. Therefore, this study aimed at the characterization of spontaneous and flour‐native starter culture‐initiated teff sourdough productions under bakery and laboratory conditions. Backslopped laboratory and bakery teff sourdough p...

Descripción completa

Detalles Bibliográficos
Autores principales: Harth, Henning, Van Kerrebroeck, Simon, De Vuyst, Luc
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6145266/
https://www.ncbi.nlm.nih.gov/pubmed/30258586
http://dx.doi.org/10.1002/fsn3.690

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6145266/
https://www.ncbi.nlm.nih.gov/pubmed/30258586
http://dx.doi.org/10.1002/fsn3.690

Ejemplares similares