Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread
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DOI: 10.3389/fmicb.2019.02113
Abstract: In this study, mixed starter cultures of yeast and lactobacilli were used for type I sourdough bread making to evaluate their ability to improve bread quality and increase the amount of flavor volatiles. Kazachstania humilis,… read more here.
Keywords: quality; yeast lactobacilli; sourdough bread; cultures yeast ... See more keywords