Results 171 to 180 of about 8,437 (214)
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The 7th International Symposium on Sourdough – “Sourdough for health”
International Journal of Food Microbiology, 2019Zannini, Emanuele, Gobbetti, Marco
openaire +3 more sources
Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review
Food Chemistry, 2021Zhen WANG, Sen Ma, Ji-Hong Huang
exaly
Characteristics of sourdough bread fermented with and and its bio-preservative effect against
Food Chemistry, 2021Sangyong Lim, Sunghoon Park, Kunal Pal
exaly
The 8th international symposium on sourdough – “Sourdough for health”
International Journal of Food MicrobiologyEmanuele, Zannini, Marco, Gobbetti
openaire +2 more sources
Thirty years of knowledge on sourdough fermentation: A systematic review
Trends in Food Science and Technology, 2021Kashika Arora +2 more
exaly