Open AccessAPPLYING LACTIC ACIDS BACTERIA STARTER CULTURES TO PRODUCE BREAD WITH HIGH CONTENT OF OAT FLOUR
Author(s) -
J. Rozmierska,
A Uzar,
K. Stecka,
Beata Chabłowska,
Katarzyna PiaseckaJóźwiak,
E. Słowik,
E. Szkudzińska-Rzeszowiak
Publication year - 2013
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2013/86/166-180
Subject(s) - starter , food science , lactic acid , bacteria , bread making , chemistry , biology , genetics