Minimal Influence of Milling Technique in Contrast to Sourdough on the Nutritional and Organoleptic Quality of Bread
Lauriane Mietton, Jennifer Mata-Orozco,Stephane Guezenec,Therese Marlin,Marie-Francoise Samson,Elodie Canaguier,Teddy Godet,Valerie Nolleau,Diego Segond,Denis Cassan, Marc Baylet, Pierre Bedouelle, Laurence Bonnel, Hugo Bouquin, Gilles Christin, Marine Courteau, Mahame Doucoure, Victor Hazard, Tom Kober, Alain Montard, Mariette Nodet, Myriam Parent,Christian Dalmasso, Alexandra Gainon, Olivier Jouve, Stephane Pichardk, Johan Puel, Robin Simon,Thibault Nidelet,Delphine Sicard FOOD MICROBIOLOGY（2024）
关键词
Fermentation,Sourdough,Yeast,Lactic acid bacteria,Bread aroma,Stone mill,Roller mill
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