Effect of Leuconostoc mesenteroides on the visco-elastic properties of sour maize meal
This paper investigates the effect of Leuconostoc mesenteroides as starter culture in the fermentation of maize meal for sour maize bread production. The aim was to test and evaluate the possible beneficial role of this organism on the visco-elastic properties of fermented maize meal. 5 ml of inocul...
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International Food Research Journal, Universiti Putra Malaysia
2010
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| Online Access: | http://www.myjurnal.my/public/article-view.php?id=12451 |