Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread.
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DOI: 10.1016/j.ijfoodmicro.2018.09.007
Abstract: Fungal spoilage of bread remains an unsolved issue in bread making. This work aims to identify alternative strategies to conventional preservatives in order to prevent or delay fungal spoilage of bread. The minimum inhibitory concentration… read more here.
Keywords: bread; acetic acid; spoilage bread; acid ... See more keywords