Improving Bread Aroma Using Low-Temperature Sourdough Fermentation

Authors

Keywords

Meyerozyma guilliermondii, Pichia kudriavzevii, Lactobacillus sanfranciscensis, Sourdough bread, Low-temperature fermentation, Volatile aroma compounds

Journal

Food Bioscience

Volume -, Issue -, Pages 100704

Publisher

Elsevier BV

Online

2020-08-06

DOI

10.1016/j.fbio.2020.100704

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