Konu "Bread" için Diğer Atıf Dizinlerdeki Yayınlar listeleme
Toplam kayıt 1, listelenen: 1-1
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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 ...