Sourdough is one of the most promising technologies for gluten-free bread. The selection of appropriate starter cultures for the production of gluten-free sourdoughs is of […]
A study of factors which influence mould spoilage in flat (sourdough) bread
Bakery products are an excellent substrate for the development of microbial spoilage, especially mould spoilage and lime disease (otherwise known as chalk disease), because they […]