Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of Bread

Published 2016 View Full Article

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Title
Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of Bread
Authors
Keywords
-
Journal
FOOD TECHNOLOGY AND BIOTECHNOLOGY
Volume 54, Issue 3, Pages -
Publisher
Food Technology and Biotechnology Journal
Online
2016-05-02
DOI
10.17113/ftb.54.03.16.4143

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