Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures

Publication date: November 2021Source: LWT, Volume 151Author(s): Dea Korcari, Riccardo Secchiero, Monica Laureati, Alessandra Marti, Gaetano Cardone, Noemi Sofia Rabitti, Giovanni Ricci, Maria Grazia Fortina

Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research