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Response surface methodology for investigating the effects of sourdough fermentation conditions on Iranian cup bread properties
In this study, the dominant lactic acid bacteria present in whole wheat sourdough was isolated and identified as Lactobacillus plantarum by molecular methods, before being utilized as the starter culture in the processing of sourdough cup breads. Subsequently, the effects of sourdough fermentation t...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6812221/ https://www.ncbi.nlm.nih.gov/pubmed/31667421 http://dx.doi.org/10.1016/j.heliyon.2019.e02608 |