Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran

2021 ◽  
Author(s):  
Hümeyra Çetin-Babaoğlu ◽  
Nihat Akın ◽  
Berrin Özkaya
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Wheat Bran ◽  
Quality Characteristics ◽  
Sourdough Bread

scholarly journals Quality Characteristics of Sourdough Bread with Lactic Acid Bacteria in the Antibacterial Activity

2013 ◽  
Vol 26 (2) ◽  
pp. 199-207 ◽  
Author(s):  
Jung-Mi Park ◽  
Hye Min Lee ◽  
Hyun-Ju Eom ◽  
Sang Hee Kim ◽  
In Gyu Song ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Quality Characteristics ◽  
Sourdough Bread

Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread

2015 ◽  
Vol 49 ◽  
pp. 211-219 ◽  
Author(s):  
Michael Prückler ◽  
Cindy Lorenz ◽  
Akihito Endo ◽  
Manuel Kraler ◽  
Klaus Dürrschmid ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Wheat Bran

scholarly journals Quality characteristics of fermented mushroom and vegetable product using a mixed starter of lactic acid bacteria

2020 ◽  
Vol 3 (1) ◽  
pp. 25-31
Author(s):  
Kamonwan Manowan ◽  
Pairote Wongputtisin ◽  
Unnop Tassanaudom ◽  
Tanongsak Sassa- Deepaeng ◽  
Ni-orn Chomsri
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Quality Characteristics ◽  
Vegetable Product
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