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...

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Detalles Bibliográficos
Autores principales: Fraberger, Vera, Ammer, Claudia, Domig, Konrad J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7760938/
https://www.ncbi.nlm.nih.gov/pubmed/33265943
http://dx.doi.org/10.3390/microorganisms8121895

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7760938/
https://www.ncbi.nlm.nih.gov/pubmed/33265943
http://dx.doi.org/10.3390/microorganisms8121895

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