Dataset (sourdough and bread analysis) "Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety"

Litwinek, Dorota and Boreczek, Jakub and Gambuś, Halina and Buksa, Krzysztof and Berski, Wiktor and Kowalczyk, Magdalena Dataset (sourdough and bread analysis) "Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety". [Dataset] (Unpublished)

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Abstract

Dataset including: - Chemical composition - Organic acids - Phytate - Alcohols and sugars - Quality - Texture and moisture - Organoleptic assesment - Active and potential acidity changes during sourdough fermentation

Item Type:	Dataset
Subjects:	Q Science > QD Chemistry Q Science > QR Microbiology S Agriculture > S Agriculture (General)
ID Code:	2105
Deposited By:	Dr Magdalena Kowalczyk
Deposited On:	22 Dec 2021 09:49
Last Modified:	22 Dec 2021 09:49

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