Selection criteria of lactic acid bacteria to be used as starter for sweet and salty leavened baked products
Anna Reale, Teresa Zotta, Rocco Gerardo Ianniello, Gianfranco Mamone, Tiziana Di Renzo
Topics & Concepts
Lactic acidStarterFood scienceLeuconostocLeavening agentFermentationBacteriaChemistryBiologyLactobacillusGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyFood composition and properties