Results 191 to 200 of about 17,439 (230)

Sourdough Library

2021
openaire   +1 more source

Sourdough

2013
openaire   +2 more sources

sourdough, n.

2023
openaire   +1 more source

Sourdough volatile compounds and their contribution to bread: A review

Trends in Food Science and Technology, 2017
Carole Prost
exaly  

Sourdough Culture

Gastronomica, 2003
openaire   +1 more source

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

Food Chemistry, 2020
Tong-Jie Liu, Huaxi Yi, Lanwei Zhang
exaly  

Sourdough Bread

2019
Konstantinos Papadimitriou, Georgia Zoumpopoulou, Marina Georgalaki, Voula Alexandraki, Maria Kazou, Rania Anastasiou, Effie Tsakalidou   +6 more
openaire   +1 more source

Sourdough Chemistry

ChemViews, 2020
openaire   +1 more source

The 8th international symposium on sourdough – “Sourdough for health”

International Journal of Food Microbiology
Emanuele, Zannini, Marco, Gobbetti
openaire   +2 more sources

Yeast diversity differs between artisan sourdoughs and spontaneous laboratory sourdough fermentations

2008
Yeast ...
Daniel, Heide-Marie, Van Der Meulen, Roel, Vrancken, Gino, De Vuyst, Luc   +3 more
openaire   +1 more source