Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures
Dea Korcari, Riccardo Secchiero, Monica Laureati, Alessandra Marti, Gaetano Cardone, Noemi Sofia Rabitti, Giovanni Ricci, Maria Grazia Fortina
Topics & Concepts
StarterFood scienceLeavening agentShelf lifeBread makingBiologyBiotechnologyFermentationFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications