The effect of application of chosen Lactobacilli strains as starter cultures on rye bread quality

• Autorzy: Ostasiewicz A. , Ceglinska A. , Bartochowska K.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

application effect; lactic acid bacteria; sourdough; starter culture; rye bread; Lactobacillus; Lactobacillus brevis; Lactobacillus plantarum; rye flour; quality characteristics; organoleptic assessment

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2011
• Tom: 14
• Numer: 4
• Opis fizyczny: http://www.ejpau.media.pl

Twórcy

autor

Ostasiewicz A.

• Department of Food Technology, Division of Cereal Technology, Warsaw University of Life Science, Nowoursynowska 159 c, 02-787 Warsaw, Poland

autor

Ceglinska A.

autor

Bartochowska K.

Bibliografia

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