The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread
Ryan, L.A.M., Dal Bello, F., Arendt, E.K.
Published in International journal of food microbiology (31.07.2008)
Published in International journal of food microbiology (31.07.2008)
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Journal Article
Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7
Dal Bello, F., Clarke, C.I., Ryan, L.A.M., Ulmer, H., Schober, T.J., Ström, K., Sjögren, J., van Sinderen, D., Schnürer, J., Arendt, E.K.
Published in Journal of cereal science (01.05.2007)
Published in Journal of cereal science (01.05.2007)
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Journal Article