Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums

Published 2019 View Full Article

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Title
Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums
Authors
Keywords
Heterofermentative metabolism, Lactic acid bacteria, Pizza dough, Sourdough, Volatile organic compounds
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-01-21
DOI
10.1016/j.ijfoodmicro.2019.01.009

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