Effect of baking conditions and storage on the viability of Lactobacillus plantarum supplemented to bread

LWT

Volumn 87, Issue , 2018, Pages 318-325

  Zhang, Lu ^a,b   Taal, Marieke A ^b   Boom, Remko M ^b   Chen, Xiao Dong ^a   Schutyser, Maarten A I ^b  

^a SOOCHOW UNIVERSITY   (China)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Baking; Lactobacillus plantarum; Moisture content; Probiotic

Indexed keywords

BACILLI; BAKERIES; BAKERY PRODUCTS; DIGITAL STORAGE; MOISTURE;

BACTERIAL VIABILITY; BAKING; BAKING TEMPERATURE; LACTOBACILLUS PLANTARUM; OPTIMIZATION STUDIES; PROBIOTIC; RE-GROWTH; TITRATABLE ACIDITY;

PROBIOTICS;

EID: 85029182581     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.09.005     Document Type: Article

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