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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| Main Authors: | , , , , , , , , |
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| Format: | article |
| Language: | EN |
| Published: |
Universidad de Antioquia
2009
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| Subjects: | |
| Online Access: | https://doaj.org/article/ca27dcb6ecdd4075a4a1ee45f3e1b7a1 |
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