ENHANCEMENT OF SOURDOUGH BREAD USING PROBIOTIC LACTIC ACID BACTERIA ISOLATED FROM CORN STEEP LIQUOR
Fermented Zea mays (OGI), an edible paste made from fermented grains specific to the region, is an integral part of the human diet. Corn steeping liquor (CSL) is an important by-product obtained from the wet milling of Zea mays. The present study was conducted to investigate the probiotic characteri...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Stefan cel Mare University of Suceava
2025-06-01
|
| Series: | Food and Environment Safety |
| Subjects: | |
| Online Access: | https://fens.usv.ro/index.php/FENS/article/view/1331/1180 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|