Assessment of comparative methods for storing type-I wheat sourdough

LWT

Volumn 59, Issue 2P1, 2014, Pages 948-955

  Lattanzi, Anna ^a   Minervini, Fabio ^a   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Bacterial diversity; Lactic acid bacteria; Storage; Type I sourdough; Yeasts

Indexed keywords

BACTERIA; FOOD PRODUCTS; LACTIC ACID; STARTERS; ACIDIFICATION; ENERGY STORAGE; YEAST;

BACTERIAL DIVERSITY; BREAD MAKING; CELL FEATURES; COMPARATIVE METHODS; FROZEN STORAGE; LACTIC ACID BACTERIA; STORAGE CONDITION; TECHNOLOGICAL PERFORMANCE; TYPE-I SOURDOUGH;

ACIDIFICATION; LACTIC ACID;

BACTERIA (MICROORGANISMS); TRITICUM AESTIVUM;

EID: 84907598727     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.06.032     Document Type: Article

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