Biochemical, microbiological and technological characteristics of type II sourdoughs produced with lactic acid bacteria single-strains

Autor: Siepmann, Francieli Begnini, Almeida, Beatriz Sousa de, Gomes, Tatiane Aparecida, Waszczynskyj, Nina, Spier, Michele Rigon

Publikováno v: Semina: Ciências Agrárias; Vol. 43 No. 2 (2022); 693-712
Semina: Ciências Agrárias; v. 43 n. 2 (2022); 693-712
Semina. Ciências Agrárias
Universidade Estadual de Londrina (UEL)
instacron:UEL

The interplay between biochemical characteristics and the generation of volatile compounds in 11 type II sourdough fermented by single strains of lactic acid bacteria (LAB) was studied. Samples were collected at 0, 6, 9, 12, 15, 18 and 24h for analys

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d45e26593b9a26e785019011ba1ca880
https://doi.org/10.5433/1679-0359.2022v43n2p693