Effect of Whey Brew Cultured by Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on Quality Characteristics of Bread-Reference-Cited by-同舟云学术

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Effect of Whey Brew Cultured by Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on Quality Characteristics of Bread

Published:2010-06-30 Issue:3 Volume:30 Page:458-465
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Yun Mi-Sug,Lee Jeong-Hoon,Lee Si-Kyung

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201028542317357.pdf

Reference23 articles.

1. Influence of Substituting Water with Ultrafiltered Milk Permeate on Dough Properties and Baking Quality of White Pan Bread

2. Production of propionic acid

3. Preservative agents in foods Mode of action and microbial resistance mechanisms

4. Effect of Single Strain and Traditional Mixed Strain Starter Cultures on Rheological Properties of Wheat Dough and on Bread Quality

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