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

✍ Scribed by R. Di Cagno; M. De Angelis; A. Corsetti; P. Lavermicocca; P. Arnault; P. Tossut; G. Gallo; M. Gobbetti

• Book ID: 114262678
• Publisher: Elsevier Science
• Year: 2003
• Tongue: English
• Weight: 149 KB
• Volume: 20
• Category: Article
• ISSN: 0740-0020
• DOI: 10.1016/s0740-0020(02)00102-8