Application of novel starter cultures for sourdough bread production

Anaerobe

Volumn 17, Issue 6, 2011, Pages 486-489

  Plessas, S ^a   Alexopoulos, A ^a   Mantzourani, I ^a   Koutinas, A ^b   Voidarou, C ^a   Stavropoulou, E ^a   Bezirtzoglou, E ^a  

^a DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

^b UNIVERSITY OF PATRAS   (Greece)

Author keywords

Bread; Lactobacillus acidophilus; Lactobacillus sakei; Sourdough

Indexed keywords

LACTIC ACID;

AROMA; ARTICLE; BREAD; CONTROLLED STUDY; DOUGH; FLAVOR; FOOD HANDLING; FOOD INDUSTRY; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS SAKEI; MASS FRAGMENTOGRAPHY; NONHUMAN; PH; PRIORITY JOURNAL; SHELF LIFE; SOURDOUGH; STARTER CULTURE; TITRIMETRY;

BREAD; CARBOXYLIC ACIDS; FERMENTATION; FOOD INDUSTRY; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; PRESERVATION, BIOLOGICAL;

LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS SAKEI;

EID: 84655167941     PISSN: 10759964     EISSN: 10958274     Source Type: Journal    
DOI: 10.1016/j.anaerobe.2011.03.022     Document Type: Article

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