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Journal of Culinary Science & Technology Volume 12, 2014 - Issue 4

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Effect of the Incorporation of Different Freeze-Dried Cultures on the Properties of Sourdough Bread

Krischina S. ApleviczInstituto Federal de Santa Catarina, Florianópolis, Santa Catarina, BrazilCorrespondence[email protected]

Tiago da SilvaUniversidade Federal de Santa Catarina, Florianópolis, Santa Catarina, Brazil

Carlise B. Fritzen-FreireUniversidade Federal de Santa Catarina, Florianópolis, Santa Catarina, Brazil

Renata D. M. C. AmboniUniversidade Federal de Santa Catarina, Florianópolis, Santa Catarina, Brazil

Pedro L. M. BarretoUniversidade Federal de Santa Catarina, Florianópolis, Santa Catarina, Brazil

Ernani S. Sant’AnnaUniversidade Federal de Santa Catarina, Florianópolis, Santa Catarina, Brazil

Pages 354-367 | Received 20 Dec 2013, Accepted 25 Feb 2014, Published online: 16 Jun 2014

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https://doi.org/10.1080/15428052.2014.904837
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