Propionic acid bacteria as protective cultures in fermented milks and breads

• 1 January 1999
• journal article
• Published by EDP Sciences in Le Lait
• Vol. 79  (1) , 165-174
• https://doi.org/10.1051/lait:1999113

Abstract

Keywords

• BREADS
• FERMENTED MILKS
• PROPIONIC ACID
• PROTECTIVE CULTURES
• BACTERIA