Exopolysaccharides in sourdough technology
Finna-arvio
Exopolysaccharides in sourdough technology
Tallennettuna:
| Kieli |
suomi |
|---|---|
| Huomautukset |
The enhancement of the rheological properties and shelf life of sourdough wheat bread has been partly attributed to the production of exopolysaccharides (EPS) by lactic acid bacteria. |
| Luokitus | |
| Aiheet/asiasanat |
