Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt
Document typeArticle
Defense date2014
Rights accessOpen Access
Abstract
The microbiological culture-dependent characterization and physicochemical characteristics of laboratory sourdough prepared with grape (GS) were evaluated and compared with apple (AS) and yogurt (YS), which are the usual Spanish sourdough ingredients. Ripe GS took longer than AS and YS to reach the appropriate acidity and achieved lower values of lactic acid
CitationGordun, E. [et al.]. Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt. "Food science and technology international", 2014.
ISSN1082-0132
Collections
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- Departament d'Enginyeria Química - Articles de revista [1.613]
- Departament d'Enginyeria Agroalimentària i Biotecnologia - Articles de revista [806]
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Manuscript Carbó et al Sourdough.docx | 281,5Kb | Microsoft Word 2007 | View/Open |
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