id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-1331	FASHOGBON, Racheal Oluwayemisi; POPOOLA, Bukola Margaret; SAMSON, Oyindamola John; AKINDIRAN, Faith Opeyeoluwa; AKINWUNMI, Ismail Oladimeji; OJO-OMONIYI, Olusola Abayomi	ENHANCEMENT OF SOURDOUGH BREAD USING PROBIOTIC LACTIC ACID BACTERIA ISOLATED FROM CORN STEEP LIQUOR	2025	18	.pdf	application/pdf	10413	600	55	The present study was conducted to investigate the probiotic characteristics and in vitro antibacterial activity of lactic acid bacteria (LAB) obtained from CSL, as well as their impact on the quality of sourdough bread. Effect of LAB on the Crumb Hardness of Sourdough The effect of LAB on the texture of produced sourdough bread revealed a significant increase (p≤ 0.05) in the crumb hardness after day 1, 4, and 7 of production.	cache/fens-1331.pdf	txt/fens-1331.txt