Beneficial bread without preservatives

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Denkova, Zapryana; Denkova, Rositsa;
(2014)
  • Related identifiers: doi: 10.5281/zenodo.826242, doi: 10.5281/zenodo.826241
  • Subject: preservatives | roping of bread | sourdough | Bulgaria | starters | Lactobacillus | Propionibacterium | Opinion | mold spoilage
    mesheuropmc: digestive, oral, and skin physiology

Besides their inherent nutritional value functional foods contain substances that have beneficial impact on the functioning of organs and systems in the human body and reduce the risk of disease. Bread and bakery goods are basic foods in the diet of contemporary people.... View more
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