How to deliver sourdough with appropriate characteristics for the bakery industry? The answer may be provided by microbiota
Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, Juliano De Dea Lindner, Leidiane Andréia Acordi Menezes, Mônica Ribeiro Pirozi, José Guilherme Prado Martin
Topics & Concepts
Food scienceContext (archaeology)FermentationFlavourProduction (economics)YeastBiotechnologyBread makingFood industryBiologyBusinessChemistryBiochemistryEconomicsMacroeconomicsPaleontologyFood composition and propertiesProbiotics and Fermented FoodsMicrobial Metabolites in Food Biotechnology