Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture
Publication status
publishedExternal links
Journal / series
International Journal of Food MicrobiologyVolume
Pages / Article No.
Publisher
ElsevierSubject
Exopolysaccharide; Weissella; Propionibacteria; Bread; Staling; Shelf-lifeOrganisational unit
03626 - Lacroix, Christophe (emeritus) / Lacroix, Christophe (emeritus)
Notes
Received 5 April 2015, Received in revised form 1 July 2015, Accepted 20 July 2015, Available online 23 July 2015.More
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ETH Bibliography
yes
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