Results 181 to 190 of about 8,437 (214)

Sourdough volatile compounds and their contribution to bread: A review

Trends in Food Science and Technology, 2017
Carole Prost, Bernard Onno
exaly  

Ecological parameters influencing microbial diversity and stability of traditional sourdough

International Journal of Food Microbiology, 2014
Maria De Angelis, Raffaella Di Cagno, Marco Gobbetti   +2 more
exaly  

Sourdough Culture

Gastronomica, 2003
openaire   +1 more source

Sourdough Chemistry

ChemViews, 2020
openaire   +1 more source

Microbial ecology of sourdough fermentations: Diverse or uniform?

Food Microbiology, 2014
Stefan Weckx, Geert Huys, Heide-Marie Daniel   +2 more
exaly  

Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture

Journal of Food Science, 2020
Nor Afizah Mustapha, Anis Asyila Marzlan, Bizura Hasida Mohd Roby   +2 more
exaly  

Biodiversity and identification of sourdough lactic acid bacteria

Food Microbiology, 2007
Luc De Vuyst, Marc Vancanneyt
exaly  

The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing

Food Chemistry, 2020
Lanwei Zhang, Guoqing He, Huaxi Yi
exaly  

sourdough

2014
openaire   +1 more source

Exopolysaccharides from Sourdough Lactic Acid Bacteria

Critical Reviews in Food Science and Nutrition, 2014
Elke Arendt
exaly