Applying a novel jujube-based sourdough as starter culture to enhance the flavor complexity and rheological structure of bread. [PDF]
Curr Res Food SciLiu J +9 more
europepmc +1 more source
Impact of Different Lactic Acid Bacteria on the Properties of Rice Sourdough and the Quality of Steamed Rice Bread. [PDF]
FoodsLin J +5 more
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The role of flour type and feeding schedule on the sourdough microbiome. [PDF]
Microbiol SpectrTaheri S +8 more
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Shipped and shifted: modeling collection-induced bias in microbiome multi-omics using a tractable fermentation system. [PDF]
NPJ Biofilms MicrobiomesMeyer AR +5 more
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The Arctic National Wildlife Refuge, Correlative Rights, and Sourdough: Not Just for Bread Anymore [PDF]
, 2002 Corbisier, Robert W.
core +1 more source
Influence of Sourdough Fermentation-Induced Dephytinization on Iron Absorption from Whole Grain Rye Bread-Double-Isotope Crossover and Single-Blind Absorption Studies. [PDF]
NutrientsHoppe M, Sandberg AS, Hulthén L.
europepmc +1 more source
Fermented Plant-Based Foods and Postbiotics for Glycemic Control-Microbial Biotransformation of Phytochemicals. [PDF]
MoleculesCevallos-Fernández E +4 more
europepmc +1 more source
Cereal Arabinoxylans-Their Enzymatic Degradation and Relevance for Breadmaking and Human Health. [PDF]
Compr Rev Food Sci Food SafGonzález-Alonso V +3 more
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Draft genome sequences of three <i>Lactococcus lactis</i> strains with multiple bacteriocin gene clusters isolated from sourdough samples. [PDF]
Microbiol Resour AnnouncTadesse BT +5 more
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