Use of phytase active yeasts and lactic acid bacteria isolated from sourdough in the production of whole wheat bread

LWT

Volumn 91, Issue , 2018, Pages 557-567

  Karaman, Kevser ^a   Sagdic, Osman ^b   Durak, M Zeki ^b  

^a ERCIYES UNIVERSITY   (Turkey)

^b YILDIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Lactic acid bacteria; Mineral; Phytic acid; Sourdough; Whole wheat bread; Yeast

Indexed keywords

BACTERIA; BIODEGRADATION; ENZYMES; FOOD PRODUCTS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GENES; LABORATORIES; LACTIC ACID; MINERALS; PHYSICOCHEMICAL PROPERTIES; RNA;

LACTIC ACID BACTERIA; LACTOBACILLUS BREVIS; PEDIOCOCCUS ACIDILACTICI; PEDIOCOCCUS PENTOSACEUS; PHYTIC ACIDS; PICHIA MEMBRANIFACIENS; SOURDOUGH; WHOLE-WHEAT BREADS;

YEAST;

EID: 85041722856     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.01.055     Document Type: Article

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