COLOMBIAN WILD LACTIC ACID BACTERIA (LAB) SHOW GOOD PROPERTIES IN SOURDOUGH MANUFACTURE

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COLOMBIAN WILD LACTIC ACID BACTERIA (LAB) SHOW GOOD PROPERTIES IN SOURDOUGH MANUFACTURE

Sourdough breads are food products produced by lactic acid fermentation, with different sensorial, physicochemical and rheological properties from not acidified bread, that offer a nutritional option for colombian consumers. The aim of this study is to evaluate the effect of two wild Colombian lacti...

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Auteurs principaux:	Ángela M. LEÓN P., Olga I. MONTOYA C., Karina E. MOTATO, Diana M. GRANDA, Carlos A. CARO, Juan M. RESTREPO, Shirley ECHEVERRI, Julián VALENCIA, Lida QUINCHÍA
Format:	article
Langue:	EN
Publié:	Universidad de Antioquia 2009
Sujets:	sourdough lactic acid bacteria. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Accès en ligne:	https://doaj.org/article/ca27dcb6ecdd4075a4a1ee45f3e1b7a1
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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