Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1-Reference-Cited by-同舟云学术

Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1

Published:2019-08 Issue: Volume:302 Page:69-79
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Belz Markus C.E.,Axel Claudia,Arendt Elke K.,Lynch Kieran M.,Brosnan Brid,Sheehan Elizabeth M.,Coffey Aidan,Zannini Emanuele^ORCID

Funder

Department of Agriculture, Fisheries and Food, Ireland

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference84 articles.

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