Application of the selected antifungal LAB isolate as a protective starter culture in pan whole-wheat sourdough bread

Published 2018 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Application of the selected antifungal LAB isolate as a protective starter culture in pan whole-wheat sourdough bread
Authors
Keywords
Sourdough LAB, Techno-functional properties, Antifungal ingredients, Anti-aflatoxigenic capability, Phytic acid content
Journal
FOOD CONTROL
Volume 95, Issue -, Pages 298-307
Publisher
Elsevier BV
Online
2018-08-16
DOI
10.1016/j.foodcont.2018.08.013

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.