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Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

Antonio Alfonzo1, Valeria Urso1, Onofrio Corona1

  • 1Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.

International Journal of Food Microbiology
|July 5, 2016
PubMed

Keywords:
FermentationLactic acid bacteriaQuality parametersSourdoughStarter cultureTriticum durum genotypesVolatile organic compounds

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