Thermophilic lactic acid bacteria affect the characteristics of sourdough and whole-grain wheat bread
Dalia Čižeikienė, Jolita Jagelavičiūtė, Mantas Stankevičius, Audrius Maruška
Topics & Concepts
Food scienceStarterFood spoilageLactic acidChemistryPhytaseLactobacillus acidophilusFermentation starterLactobacillusWater activityBacteriaBiologyFermentationWater contentProbioticBiochemistryEnzymeEngineeringGeneticsGeotechnical engineeringPhytase and its ApplicationsFood composition and propertiesProteins in Food Systems