Selection of mixed starters for the preparation of traditional Moroccan bread
The main objective of this work was the selection of mixed starters with a combination of Lactic Acid Bacteria (LAB) and yeasts strains for traditional bread production in Morocco. For this, a total of 21 LAB strains and 36 yeast strains were isolated from different traditional sourdough. Dough fer...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2023-03-01
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| Series: | Journal of Biological Research |
| Subjects: | |
| Online Access: | https://pagepressjournals.org/index.php/jbr/article/view/10697 |