The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread

✍ Scribed by L.A.M. Ryan; F. Dal Bello; E.K. Arendt

• Book ID: 113646311
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 749 KB
• Volume: 125
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2008.04.013