Konu "Sourdough" için Diğer Atıf Dizinlerdeki Yayınlar listeleme
Toplam kayıt 2, listelenen: 1-2
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Assessment of Probiotic Properties of Lactic Acid Bacteria from Traditional Sourdoughs for Bread-Making in Turkey against Some Gut Conditions
(Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, 2019)This study aims to assess the probiotic properties of Lactic Acid Bacteria isolated from the traditional sourdoughs used for bread making in Turkey against some gut conditions. A total number of 29 samples from ... -
The effect of different compositions of starter cultures developed from phytic acid-degrading lactic acid bacteria on the sensory quality of bread
(2021)Sourdough is an initial product used in cereal fermentation, usually prepared by adding lactic acid bacteria (LAB) strains to a mixture of wheat and water. Phytic acid present in wheat flours negatively affects the ...