Quality improvement and fermentation control in dough fermentations

Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits

Volumn , Issue , 2015, Pages 391-407

  Brandt, M J ^a  

^a Ernst Böcker GmbH Co KG   (Germany)

Author keywords

Bread making; Gluten free; Lactobacillus; Sourdough; Sponge

Indexed keywords

LACTIC ACID;

ANTIFUNGAL COMPOUNDS; FERMENTATION CONTROLS; GLUTEN-FREE; LACTIC ACID BACTERIA; LACTOBACILLUS; SOURDOUGH; SOURDOUGH FERMENTATION; SPONGE;

FERMENTATION;

EID: 84941254037     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-78242-015-6.00017-7     Document Type: Chapter

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