Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough
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DOI: 10.3390/foods12040864
Abstract: Nowadays, the consumer seeks to replace synthetic preservatives with biopreservation methods, such as sourdough in bread. Lactic acid bacteria (LAB) are used as starter cultures in many food products. In this work, commercial yeast bread… read more here.
Keywords: addition; plantarum 5l1; acid bacteria; lactic acid ... See more keywords