Effects of concentration of Jerusalem artichoke powder on the quality of artichoke-enriched bread fermented with mixed cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08 and Pichia anomala JK04

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Title
Effects of concentration of Jerusalem artichoke powder on the quality of artichoke-enriched bread fermented with mixed cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08 and Pichia anomala JK04
Authors
Keywords
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Journal
Emirates Journal of Food and Agriculture
Volume 28, Issue 4, Pages 242
Publisher
Faculty of Food and Agriculture, United Arab Emirates University
Online
2016-03-02
DOI
10.9755/ejfa.2015-12-1116

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