Open AccessCharacteristics of Sourdough Bread Prepared using Bifidobacterium longum, Enterococcus faecium, and Lactobacillus acidophilus as a Combination Starter
Author(s) -
Dong-Jin Chae,
Kwang-Suck Lee,
KiHyo Jang
Publication year - 2011
Publication title -
korean journal of food preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.233
H-Index - 5
eISSN - 2287-7428
pISSN - 1738-7248
DOI - 10.11002/kjfp.2011.18.1.091
Subject(s) - starter , food science , fermentation , lactobacillus acidophilus , yeast , fermentation starter , lactobacillus , bifidobacterium , chemistry , probiotic , biology , bacteria , lactic acid , biochemistry , genetics
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