Open AccessQuality Characteristics of Sourdough Bread with Lactic Acid Bacteria in the Antibacterial Activity
Author(s) -
Jung-Mi Park,
Hye Min Lee,
HyunJu Eom,
Sang Hee Kim,
In Gyu Song,
Hyang-Sik Yoon
Publication year - 2013
Publication title -
the korean journal of food and nutrition
Language(s) - English
Resource type - Journals
eISSN - 2287-4992
pISSN - 1225-4339
DOI - 10.9799/ksfan.2013.26.2.199
Subject(s) - food science , lactobacillus paracasei , lactic acid , lactobacillus fermentum , chewiness , starter , pediococcus , bacteria , lactobacillus , chemistry , biology , lactobacillus plantarum , fermentation , genetics
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