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Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?
Download2018-01-01
Gänzle, Michael G., Zheng, Jinshui
Sourdough is used in production of (steamed) bread as leavening agent (type I sourdoughs) or as baking improver to enhance flavour, texture, and shelf life of bread (type II sourdoughs). The long-term propagation of sourdoughs eliminates dispersal limitation and consistently leads to sourdough...
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2000-09-01
Hughes, WR, Kibukawa, M, Wong, GKS, Kruglyak, L, Eberle, MA, Yang, ZY, Passey, DA, Yu, J
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