Sourdough Microbiota and Starter Cultures for Industry

Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. The metabolic activity of these microorganisms promotes the formation of organic acids, flavor development and leavening in food matrices, wh...

Cijeli opis

Bibliografski detalji

Autor kompanije:	SpringerLink (Online service)
Daljnji autori:	Ceresino, Elaine Berger (Urednik), Juodeikiene, Grazina (Urednik), Miescher Schwenninger, Susanne (Urednik), Ferreira da Rocha, João Miguel (Urednik)
Format:	Elektronički e-knjiga
Jezik:	engleski
Izdano:	Cham : Springer International Publishing : Imprint: Springer, 2024.
Izdanje:	1st ed. 2024.
Teme:	Food > Microbiology. Food science. Food > Analysis. Chemistry. Food Microbiology. Food Science. Food Chemistry.
Online pristup:	https://doi.org/10.1007/978-3-031-48604-3
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!