Application of Bifidobacterium strains to the breadmaking process

Process Biochemistry

Volumn 41, Issue 12, 2006, Pages 2434-2440

  Palacios, María Consuelo ^a   Sanz, Yolanda ^a   Haros, Mónica ^a   Rosell, Cristina M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Bifidobacterium; Bread; Breadmaking process; Dough; Fermentation; Lactobacillus

Indexed keywords

ACETIC ACID; CARBOXYLIC ACIDS; CELL CULTURE; FERMENTATION; PARAMETER ESTIMATION; PH EFFECTS;

BIFIDOBACTERIUM; BREAD; BREADMAKING PROCESS; DOUGH; LACTOBACILLUS;

BACTERIA;

BIFIDOBACTERIUM; LACTOBACILLUS;

EID: 33750169774     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2006.07.002     Document Type: Article

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