Evaluation of Bread-making Quality of Dough by the Supplemented with Sourdough Fermented by Leuconostoc citreum YMC08 Strain, Isolated from Domestic Extra Strong Wheat Variety 'Yumechikara'

Autor:	Junki Iwata, Hiroaki Yamauchi, Daiju Yamada, Kuramitsu Masatomo, Inomata Daisuke, Kanenori Takata, Tadashi Nakamura, Otsuka Masaru
Rok vydání:	2019
Předmět:	Strain (chemistry) Leuconostoc citreum Chemistry medicine Fermentation Food science medicine.disease_cause Bread making Food Science
Zdroj:	Nippon Shokuhin Kagaku Kogaku Kaishi. 66:420-426
ISSN:	1881-6681 1341-027X
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3554fa76593c634c50009191e12e3d78 https://doi.org/10.3136/nskkk.66.420 Zobrazit plný text záznamu