The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread

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The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread

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im Januar 2017 veröffentlichter wissenschaftlicher Artikel

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wetenschappelijk artikel

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наукова стаття, опублікована у 2017

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The Impact of Different Lactic ...... Characteristics of Toast Bread

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The Impact of Different Lactic ...... Characteristics of Toast Bread

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The Impact of Different Lactic ...... Characteristics of Toast Bread

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The Impact of Different Lactic ...... Characteristics of Toast Bread

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The Impact of Different Lactic ...... Characteristics of Toast Bread

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The Impact of Different Lactic ...... Characteristics of Toast Bread

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P1476

The Impact of Different Lactic ...... Characteristics of Toast Bread

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P2093

H. Hadaegh

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M. Chamani

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M. Tajabadi Ebrahimi

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R. Azizi Nezhad

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S. M. Seyyedain Ardabili

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P2860

Impact of sourdough on the texture of bread

Diversity and technological potential of lactic acid bacteria of wheat flours.

New perspectives for Lactobacilli exopolysaccharides.

Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1.

Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension.

Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough.

Expression of bifidobacterial phytases in Lactobacillus casei and their application in a food model of whole-grain sourdough bread.

Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation.

Antifungal attributes of lactic acid bacteria--a review.

Identification and quantification of antifungal compounds produced by lactic acid bacteria and propionibacteria.

P304

1-11

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P31

scholarly article

P356

10.1155/2017/7825203

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P478

2017

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P577

2017-01-01T00:00:00Z

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