Acidification properties of lactic acid bacteria in rye sour doughs

• 1 March 1988
• journal article
• Published by Elsevier in Food Microbiology
• Vol. 5  (1) , 43-58
• https://doi.org/10.1016/0740-0020(88)90007-x

Abstract

Keywords

• LACTIC ACID BACTERIA
• SOUR DOUGH
• ACIDIFICATION PROPERTIES
• DIFFERENT SOUR
• LACTOBACILLUS ACIDOPHILUS