Impact of acetic acid, lactic acid, and succinic acid on protein secondary structure and water-binding capacity of bread dough in the context of sourdough-type breadmaking
Celine Verdonck, Yamina De Bondt, Iris J. Joye, Christophe M. Courtin
Topics & Concepts
Food scienceLactic acidContext (archaeology)ChemistryAcetic acidSuccinic acidBiochemistryBacteriaBiologyGeneticsPaleontologyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods