Thermophilic lactic acid bacteria affect the characteristics of sourdough and whole-grain wheat bread - Concepedia

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Thermophilic lactic acid bacteria affect the characteristics of sourdough and whole-grain wheat bread

47

Citations

34

References

2020

Year

Dalia Čižeikienė, Jolita Jagelavičiūtė, Mantas Stankevičius, Audrius Maruška

Food Bioscience

ProbioticWhole-grain Wheat BreadFood FermentationFood SpoilageLactic Acid BacteriaFood MicrobiologyMicrobiologyPublic HealthHealth Sciences

References

	Year	Citations

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