Physico-Chemical Properties of Sourdough Bread Production Using Selected Lactobacilli Starter Cultures

Journal of Food Quality

Volumn 36, Issue 4, 2013, Pages 245-252

  Tamani, R J ^a   Goh, K K T ^a   Brennan, C S ^a,b  

^a MASSEY UNIVERSITY   (New Zealand)

^b LINCOLN UNIVERSITY   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EXOPOLYSACCHARIDES; LACTIC ACID BACTERIA; LACTOBACILLUS DELBRUECKII; PHYSICOCHEMICAL PROPERTY; SOURDOUGH BREAD; SOURDOUGH FERMENTATION; STARTER CULTURES; TECHNOLOGICAL PERFORMANCE;

ELASTICITY; LABORATORIES; METABOLITES;

FOOD PRODUCTS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS;

EID: 84881318091     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12037     Document Type: Article

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