Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter. [PDF]
Foods, 2020 Limbad M +3 more
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Evaluation of Sourdough Bread and Its Potential Use in Support of the Treatment of Chronic Non-Communicable Diseases. [PDF]
NutrientsBartos A +4 more
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Development and Optimization of Djulis Sourdough Bread Using Taguchi Grey Relational Analysis. [PDF]
Foods, 2020 Chung PL, Liaw ET, Gavahian M, Chen HH.
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Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making. [PDF]
Foods, 2020 Plessas S, Mantzourani I, Bekatorou A.
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Formulation of new sourdough bread prototypes fortified with non-compliant chickpea and pea residues. [PDF]
Front NutrCutroneo S +4 more
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Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach. [PDF]
Nutrients, 2020 Nissen L, Bordoni A, Gianotti A.
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Valorization of Canola Leaves (Brassica napus L.) Through Sourdough Breadmaking: A Preliminary Study on Dough Rheology and Bread Quality. [PDF]
Plant Foods Hum NutrTomassini E +4 more
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Limosilactobacillus fermentum SPC L75-1: a novel sourdough starter enhancing bread quality and exhibiting postbiotic immunomodulatory activity. [PDF]
BMC MicrobiolKwak MJ +8 more
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Applying a novel jujube-based sourdough as starter culture to enhance the flavor complexity and rheological structure of bread. [PDF]
Curr Res Food SciLiu J +9 more
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