Effect of Sourdough Made With Lactobacillus amylovorus and Lactobacillus brevis Starters on the Qual...
Effect of Sourdough Made With Lactobacillus amylovorus and Lactobacillus brevis Starters on the Quality Characteristics of Gluten‐Free Bread Based on Corn Flour
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John Wiley & Sons, Inc
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Language
English
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Publisher
John Wiley & Sons, Inc
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Contents
Bread has always been one of the cheapest sources of energy and protein used by humans and is considered one of the most consumed foods by Iranians. Therefore, the aim of this study was to use sourdough obtained from two bacteria, Lactobacillus brevis and Lactobacillus amylovorus , singly, and the combination of these two bacteria in the preparatio...
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Full title
Effect of Sourdough Made With Lactobacillus amylovorus and Lactobacillus brevis Starters on the Quality Characteristics of Gluten‐Free Bread Based on Corn Flour
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TN_cdi_gale_infotracmisc_A832461622
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_gale_infotracmisc_A832461622
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ISSN
0145-8892
E-ISSN
1745-4549
DOI
10.1155/jfpp/6662199
