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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2021
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| 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 |