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Interaction between lactic acid bacteria and yeasts in sour-dough using a rheofermentometer

Author:
Gobbetti, M., Corsetti, A., Rossi, J.
Source:
World journal of microbiology & biotechnology 1995 v.11 no.6 pp. 625-630
ISSN:
0959-3993
Subject:
fermented foods, leavening agents, starter cultures, lactic acid bacteria, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus, Saccharomyces cerevisiae, Saccharomyces, bakers yeast, fermentation, equipment, dough, Lactobacillus farciminis
Agid:
2000986