Growth kinetics and biomass characteristics of Lactobacillus plantarum L14 isolated from sourdough: Effect of fermentation time on dough machinability
Gamze Üçok, Durmuş Sert
Topics & Concepts
Lactobacillus plantarumFermentationFood scienceBiomass (ecology)ChemistryKineticsMathematicsBiologyAgronomyBacteriaLactic acidGeneticsQuantum mechanicsPhysicsProbiotics and Fermented FoodsFood composition and propertiesMicrobial Metabolites in Food Biotechnology