Composition and activity of microbiota in sourdough and their effect on bread quality and safety
Dubravka Novotni, Michael G. Gänzle, João Miguel Rocha
Topics & Concepts
Food scienceFlavorFood spoilageFermentationLactic acidTasteShelf lifeBacteriaBiologyMicroorganismChemistryBiotechnologyGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods