Ghent University Academic Bibliography


Project: Influence of microbial biotopes on dough

project duration
01-JAN-06 – 30-JUN-11
This project directed by Puracor intends to verify the influence of adding a number of microbial consortia to dough, more specifically at the organoleptic or health promoting level. The UGent share involves the introduced of the microbial strains into the dough and the follow-up of these microorganisms in the dough by means of DGGE.