Effect of leavening microflora on pizza dough properties
Open Access
- 1 November 1998
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of Applied Microbiology
- Vol. 85 (5) , 891-897
- https://doi.org/10.1046/j.1365-2672.1998.00570.x
Abstract
Fourteen different starter cultures containing one strain of Saccharomyces cerevisiae with and without individual or combinations of lactic acid bacteria (Lactobacillus plantarum, Lact. sanfrancisco,...Keywords
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