Investigation on “spontaneous fermentation” and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran sourdough-Reference-Cited by-同舟云学术

Investigation on “spontaneous fermentation” and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran sourdough

Published:2018-10 Issue: Volume:96 Page:686-693
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Abedfar Abbas,Hosseininezhad Marzieh,Sadeghi Alireza^ORCID,Raeisi Mojtaba^ORCID,Feizy Javad

Funder

Biotechnology Development Council of the Islamic Republic of Iran

Research Institute of Food Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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5. Lactobacilli in sourdough fermentation;Corsetti;Food Research International,2007

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