Results 141 to 150 of about 17,439 (230)

Insights into the production of erythritol by strains of <i>Limosilactobacillus fermentum</i> of sourdough origin. [PDF]

Appl Environ Microbiol
González-Alonso V, Verce M, Pradal I, Leroy F, De Vuyst L.   +4 more
europepmc   +1 more source

Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread

, 2018
De Leyn, Ingrid, Debonne, Els, Devlieghere, Frank, Eeckhout, Mia, Van Bockstaele, Filip, Van Driessche, Manon   +5 more
core   +1 more source

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

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

Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage. [PDF]

Foods
Zugravu CA, Constantin C.
europepmc   +1 more source

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

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