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