Results 91 to 100 of about 3,411 (163)

Audiovisual Integration Enhances Customer Perception of Artisanal Bread Sounds. [PDF]

Foods
Zhang T, Chmara M, Spence C.
europepmc   +1 more source

WHAT IS SOURDOUGH?

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 1970
Constanţa Modoran, Iulia Ştefan, D. Modoran, Adela Frigioiu Modoran, Ancuţa Rotar, G. Şteţca   +5 more
openaire   +2 more sources

Chemical Composition and Nutritional Profile of Quinoa Sourdough Enriched with Quinoa Malts. [PDF]

Molecules
Wojciechowicz-Budzisz A, Gasiński A, Pietrzak W, Pejcz E, Styczyńska M, Harasym J.   +5 more
europepmc   +1 more source

Slow food for lactobacilli: characterization of 1,2-propanediol metabolism in <i>Levilactobacillus parabrevis</i> FUA3697 in sourdough. [PDF]

Appl Environ Microbiol
Pham VD, Gänzle MG.
europepmc   +1 more source

Fermentation of House Crickets (<i>Acheta domesticus</i>): Boosting Quality and Functionality in Cricket-Based Food Ingredients. [PDF]

Foods
Haghayeghi SMH, Osimani A, Aquilanti L.
europepmc   +1 more source

Chemical and Nutritional Characterization of Sourdoughs Made with Sprouted and Unsprouted Whole-Wheat Flour and Their Effects on the Technological Quality of Bread. [PDF]

Foods
Navarro JL, López MS, Salvucci E, León AE, Steffolani ME.   +4 more
europepmc   +1 more source

Type I Sourdough Preservation Strategies and the Contribution of Microbial Biological Resource Centers to Biodiversity Protection: A Narrative Review. [PDF]

Foods
Coronas R, Bianco A, Sanna AML, Zara G, Budroni M.   +4 more
europepmc   +1 more source

Enhancing the Antioxidant and Nutritional Profile of Gluten-Free Sourdough Bread Using Hemp Press Cake Meal. [PDF]

Foods
Nakov G, Jukić M, Soler F, Syleimanova S, Lukinac J, Estivi L, Brandolini A, Hidalgo A.   +7 more
europepmc   +1 more source