The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread
The effect of sourdough inoculated with three novel single strains of lactic acid bacteria (LAB) (Lactobacillus casei jQ412732, Lactobacillus plantarum jQ301799, and Lactobacillus brevis IBRC-M10790) as well as mixed strains was evaluated on the quality characteristics of Toast bread. Antifungal pro...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi-Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/7825203 |