Use of a Selected <i>Leuconostoc Citreum</i> Strain as a Starter for Making a “Yeast-Free” Bread
The aim of this study was the characterization and selection of bacterial strains suitable for the production of a “yeast-free„ bread. The strains <i>Leuconostoc citreum</i> C2.27 and <i>Weissella confusa</i> C5.7 were selected for their leavening and acid...
| Main Authors: | , , , , , , , |
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| 格式: | 文件 |
| 语言: | English |
| 出版: |
MDPI AG
2019-02-01
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| 丛编: | Foods |
| 主题: | |
| 在线阅读: | https://www.mdpi.com/2304-8158/8/2/70 |