Effect of Select Parameters of the Sourdough Rye Fermentation on the Activity of Some Mixed Starter Cultures
Author:
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://www.tandfonline.com/doi/pdf/10.1080/08905436.2011.617251
Reference38 articles.
1. Modelling the influence of pH, temperature, glucose and lactic acid concentrations on the kinetics of lactic acid production by Lactococcus lactis ssp. lactis ATCC 19435 in whole-wheat flour
2. Impact of sourdough on the texture of bread
3. Phenolic Content and Antioxidant Activity of Pearled Wheat and Roller-Milled Fractions
4. Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making
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