Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties

Author： Di Cagno R.   de Angelis M.   Corsetti A.   Lavermicocca P.   Arnault P.   Tossut P.   Gallo G.   Gobbetti M.  

Publisher： Academic Press

ISSN： 0740-0020

Source： Food Microbiology, Vol.20, Iss.1, 2003-02, pp. : 67-75

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