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Quality Characteristics of Novel Sourdough Breads Made with Functional Lacticaseibacillus paracasei SP5 and Prebiotic Food Matrices
Lacticaseibacillus paracasei SP5, isolated from kefir, was assessed as a starter culture for sourdough bread making in freeze-dried form, both free (BSP5 bread) and immobilised on wheat bran (BIWB) and on a traditional flour/sour milk food, ‘trahanas’ (BITR). Physicochemical characteristics, shelf-l...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601700/ https://www.ncbi.nlm.nih.gov/pubmed/37430975 http://dx.doi.org/10.3390/foods11203226 |