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Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation
Food Chemistry, 2017Massimiliano Rinaldi +2 more
exaly
Effect of sourdough at different concentrations on quality and shelf life of bread
LWT - Food Science and Technology, 2014Elena Torrieri, Paolo Masi
exaly
Robustness of starters during daily propagation of wheat flour sourdough type I
Food Microbiology, 2010Daniela Pinto +2 more
exaly
How the sourdough may affect the functional features of leavened baked goods
Food Microbiology, 2014Carlo Giuseppe Rizzello +2 more
exaly