Esra SARAÇ, Ahmet ÇON

Preventing of bread mould spoilage and reducing the use of calcium propionate in bread by using antifungal lactic acid bacteria

Preventing of bread mould spoilage and reducing the use of calcium propionate in bread by using antifungal lactic acid bacteria

European Food Science and Engineering

2022-Cilt: 3 - Sayı: 1

11-17

Antifungal activity, Calcium propionate, Sourdough, Lactic acid bacteria

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