Rope and Mould Spoilage in Breadmaking – Risk Analysis
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-48604-3_14
Reference124 articles.
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2. André S, Vallaeys T, Planchon S (2017) Spore-forming bacteria responsible for food spoilage. Res Microbiol 168:379–387. https://doi.org/10.1016/j.resmic.2016.10.003
3. Axel C, Brosnan B, Zannini E et al (2016) Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough. Appl Microbiol Biotechnol 100:1701–1711. https://doi.org/10.1007/s00253-015-7051-x
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5. Banu I, Dragoi L, Aprodu I (2014) From wheat to sourdough bread: a laboratory scale study on the fate of deoxynivalenol content. Qual Assur Saf Crop Foods 6:53–60. https://doi.org/10.3920/QAS2012.0226
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