Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties - Concepedia

Concepedia

Publication | Closed Access

Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties

74

Citations

17

References

2002

Year

Raffaella Di Cagno, Maria De Angelis, Aldo Corsetti, Paola Lavermicocca, Philip Arnault, P. Tossut, Giovanna Gallo, Marco Gobbetti

Food Microbiology

BiochemistryLactic Acid BacteriaExogenous EnzymesMicrobial KineticsFood ProcessingMicrobiologyDough Textural PropertiesMicrobiological DegradationHealth Sciences

References

	Year	Citations

Page 1