Preparation of sourdough bread using a blend of bacterial culture and baker's yeast

Nutrition and Food Science

Volumn 38, Issue 2, 2008, Pages 146-153

  Anjum, Faqir M ^a   Pasha, Imran ^a   Ghafoor, Kashif ^a   Issa Khan, M ^a   Ali Raza, M ^a  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Bacteria; Bakery products; Food products

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM;

EID: 41749102702     PISSN: 00346659     EISSN: None     Source Type: Journal    
DOI: 10.1108/00346650810863028     Document Type: Article

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