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Bacterial diversity in traditional sourdough from different regions in China
LWT - Food Science and Technology, 2018Xinzhong Hu, Jiachao Zhang, Xin Lü
exaly
The sourdough microflora. Evolution of carbohydrates during the sourdough fermentation
1994M. Gobbetti, CORSETTI, Aldo, J. Rossi
openaire +1 more source
The benefits of sourdough bread
The Romanian Journal of NutritionIrina Mihaela Matran +1 more
openaire +1 more source
Potential contaminants in sourdough and sourdough-based products and possible solutions
Birsen Yılmaz +4 moreopenaire +1 more source