Aroma and flavor materials for use in baking such as in making sourdough bread are produced by culturing lactic acid bacteria in an aqueous dispersion of {HEAD ~ an expanded, pregelatinized, starch} containing {TAIL ~ cereal adsorbent} 
containing
Aroma and flavor materials for use in baking such as in making sourdough bread are produced by culturing lactic acid bacteria in an aqueous dispersion of { HEAD ~ an expanded , pregelatinized , starch } containing { TAIL ~ cereal adsorbent }
OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH HEAD HEAD HEAD HEAD HEAD HEAD HEAD HEAD HEAD HEAD REL TAIL TAIL TAIL TAIL TAIL TAIL