Assessment of ready-to-use freeze-dried immobilized biocatalysts as innovative starter cultures in sourdough bread making

Citation:

Mantzourani I, Terpou A, Alexopoulos A, Bezirtzoglou E, Plessas S. Assessment of ready-to-use freeze-dried immobilized biocatalysts as innovative starter cultures in sourdough bread making. FoodsFoods. 2019;8.

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Cited By :8Export Date: 10 May 2023

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National and Kapodistrian University of Athens
School of Agricultural Development, Nutrition & Sustainability
Department of Agricultural Development, Agri-Food, and Natural Resources Management,
(+30) 22280-99525
Evripos campous
Psachna Evia, ZipCode 34400
aterpou@agro.uoa.gr

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Antonia Terpou

Assistant Professor, Agricultural Development, Agrofood and Management of Natural Resources

Assessment of ready-to-use freeze-dried immobilized biocatalysts as innovative starter cultures in sourdough bread making

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