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Sourdough Microbiota and Starter Cultures for Industry
Elaine Berger Ceresino , João Miguel Ferreira Da Rocha , Grazina Juodeikiene , Susanne Miescher Schwenninger
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...

Editeur : Springer
Parution : 2024-04-16

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189,89 €