Design of starter cultures for preparation of sourdough

Proceedings of 5th International Congress FLOUR-BREAD 2009 - 7th Croatian Congress of Cereal Technologists

Volumn , Issue , 2009, Pages 354-360

  Gerekova P ^a   Hybenova E ^a   Petrulakova Z ^a   Kockova M ^a   Valik L' ^a  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

Bread; Lactobacilli; Sourdough; Starter cultures

Indexed keywords

BACILLI; ENGINEERS; FOOD PRODUCTS; LACTIC ACID; MICROORGANISMS; PH;

ACETIC ACID PRODUCTIONS; BREAD; LACTOBACILLI; NUTRITIONAL PROPERTIES; ORGANOLEPTIC PROPERTIES; SOURDOUGH; STARTER CULTURES; TECHNOLOGICAL PROPERTIES;

FOOD PROCESSING;

EID: 84873414162     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

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