Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties-Reference-Cited by-同舟云学术

Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties

Published:2003-02 Issue:1 Volume:20 Page:67-75
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Di Cagno R.,De Angelis M.,Corsetti A.,Lavermicocca P.,Arnault P.,Tossut P.,Gallo G.,Gobbetti M.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference28 articles.

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4. Lactobacillus sanfranciscensis CB1;De Angelis;Appl. Microbiol. Biotechnol.,1999

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