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pro vyhledávání: '"Natali Hernández-Parada"'
Autor:
Natali Hernández-Parada, Oscar González-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Claudia Yuritzi Figueroa-Hernández, Juan de Dios Figueroa-Cárdenas, Patricia Rayas-Duarte, María Cruz Figueroa-Espinoza
Publikováno v:
Microorganisms, Vol 11, Iss 1, p 109 (2022)
The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough f
Externí odkaz:
https://doaj.org/article/799767ff5c9249f6acb9d215bdd6b05d
