ROLE OF MIXED MICROBIAL CULTURES IN IMPROVEMENT OF BREAD QUALITY
MOHAMED ADEL AHMED ALY;
Abstract
The current study was designed to optimize microbial mixed culture for preparation of sourdoughs which could be used as starters for making of sour pan and balady bread. Saccharomyces cerevisiae (2%), Kluyveromyces marxianus (2%) or 1:1:1 mixture of them,
Other data
| Title | ROLE OF MIXED MICROBIAL CULTURES IN IMPROVEMENT OF BREAD QUALITY | Authors | MOHAMED ADEL AHMED ALY | Keywords | ROLE OF MIXED MICROBIAL CULTURES IN IMPROVEMENT OF BREAD QUALITY | Issue Date | 2009 | Description | The current study was designed to optimize microbial mixed culture for preparation of sourdoughs which could be used as starters for making of sour pan and balady bread. Saccharomyces cerevisiae (2%), Kluyveromyces marxianus (2%) or 1:1:1 mixture of them, |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| Binder1.pdf | 417.33 kB | Adobe PDF | View/Open |
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