The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread

Figure 4

SEM micrographs of LAB sourdough Toast bread crumb (right side ×550, left side ×150); (a) and (b) T3BY-20; (c) and (d) T3BY-30. Arrows indicate covered areas.

(a)

(b)

(c)

(d)