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. 2019 Feb 13;10:226. doi: 10.3389/fmicb.2019.00226

Figure 2.

Figure 2

Parameters (mean values ± standard error) of the lag-exponential model for L. delbrueckii subsp. bulgaricus and S. thermophilus in the combinations of the design. Acidification: parameter ΔpHmax; lag phase: parameter α. GF, Gluten Friendly Flour; CF, Control Flour.