Assertion: lactic acid's effect | /r/HasAspect | significant role
Facets:
value: during sensory characteristics of bread
type: TEMPORAL
value: during 6 days of storage
type: TEMPORAL
Source sentences:
text: Considering the results, it can be concluded that synergetic effect of three LAB strains used in the sourdough had a significant role in improvement of volume, texture, staling rate, and microbial shelf life during 6 days of storage as well as sensory characteristics of bread.