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The effect of co-fermentation on sourdough breadmaking using different viable cell concentrations of Lactobacillus plantarum and Saccharomyces cerevisiae as starter cultures.
R Ferraz, SH. FLÔRES, J FRAZZON, RCS Thys, Renata FERRAZ, Simone Flôres, Jeverson Frazzon, Roberta Cruz Silveira Thys, S. D. Flores, R. Thys, S. K. FLÔRES, S. Hickmann Flôres, J. Frazzon, R. CruzSilveira Thys
2021
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