Evaluation of Bread-making Quality of Dough by the Supplemented with Sourdough Fermented by Leuconostoc citreum YMC08 Strain, Isolated from Domestic Extra Strong Wheat Variety 'Yumechikara'

Authors :: Junki Iwata
Hiroaki Yamauchi
Daiju Yamada
Kuramitsu Masatomo
Inomata Daisuke
Kanenori Takata
Tadashi Nakamura
Otsuka Masaru
Source :: Nippon Shokuhin Kagaku Kogaku Kaishi. 66:420-426
Publication Year :: 2019
Publisher :: Japanese Society for Food Science and Technology, 2019.

Subjects :: Strain (chemistry)
Leuconostoc citreum
Chemistry
medicine
Fermentation
Food science
medicine.disease_cause
Bread making
Food Science

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