![](/img/cover-not-exists.png)
Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus
S. Plessas, A. Bekatorou, J. Gallanagh, P. Nigam, A.A. Koutinas, C. PsarianosVolume:
107
Year:
2008
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2007.09.010
File:
PDF, 155 KB
english, 2008