Thermophilic lactic acid bacteria affect the...

Food Bioscience 2020 / 12 Vol. 38

Thermophilic lactic acid bacteria affect the characteristics of sourdough and whole-grain wheat bread

Cizeikiene, Dalia, Jagelaviciute, Jolita, Stankevicius, Mantas, Maruska, Audrius
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Volume:
38
Journal:
Food Bioscience
DOI:
10.1016/j.fbio.2020.100791
Date:
December, 2020
File:
PDF, 2.67 MB
2020
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