Studies concerning the use of Lactobacillus helveticus and Kluyveromyces marxianus for rye sourdough fermentation

European Food Research and Technology

Volumn 234, Issue 5, 2012, Pages 769-777

  Banu, Iuliana ^a   Aprodu, Iuliana ^a  

^a DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

Kluyveromyces marxianus; Lactobacillus helveticus; Mixolab; Rheological properties; Rye flour; Sourdough

Indexed keywords

KLUYVEROMYCES MARXIANUS; LACTOBACILLUS HELVETICUS; MIXOLAB; RHEOLOGICAL PROPERTY; RYE FLOUR; SOURDOUGH;

RHEOLOGY;

FERMENTATION;

KLUYVEROMYCES MARXIANUS; LACTOBACILLUS HELVETICUS; SECALE CEREALE;

EID: 84859734245     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1691-1     Document Type: Article

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