Physiology and Biochemistry of Sourdough Lactic Acid Bacteria and Their impact on Bread Quality
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-23084-4_8
Reference243 articles.
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3. Gänzle M (2014) Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiol 37:2–10
4. Gänzle M, Zheng J (2019) Lifestyles of sourdough lactobacilli—do they matter for microbial ecology and bread quality? Int J Food Microbiol 302:15–23
5. Gänzle M (2015) Lactic metabolism revisited: Metabolism of lactic acid bacteria in food fermentations and food spoilage. Curr Opin Food Sci 2:106–117
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