Yeast-Lactic Acid Bacteria Interactions in Moroccan Sour-dough Bread Fermentation

• 1 October 1993
• journal article
• Published by Elsevier in Lwt - Food Science and Technology
• Vol. 26  (5) , 443-446
• https://doi.org/10.1006/fstl.1993.1087

Abstract

Keywords

• DOUGH
• FERMENTATION
• SOURING
• LACTOBACILLUS PLANTARUM
• SACCHAROMYCES CEREVISIAE
• LACTIC
• MICROORGANISMS