Identification of dominant lactic acid bacteria and yeast in rice sourdough produced in New Zealand

This study characterised a commercial New Zealand gluten free (GF) rice sourdough and its starter culture composition. Acidity of the mother sourdough, dough before proofing and dough after proofing was determined during the production of rice sourdough bread, and colour was measured for the baked b...

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Detalles Bibliográficos
Autores principales: Yang, Qiwei, Rutherfurd-Markwick, Kay, Mutukumira, Anthony N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8546371/
https://www.ncbi.nlm.nih.gov/pubmed/34729499
http://dx.doi.org/10.1016/j.crfs.2021.10.002

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8546371/
https://www.ncbi.nlm.nih.gov/pubmed/34729499
http://dx.doi.org/10.1016/j.crfs.2021.10.002

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