Publisher
Springer International Publishing
Reference126 articles.
1. Abarquero D, Renes E, Fresno JM, Tornadijo ME (2022) Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review. Int J Food Sci Technol 57(1):16–26
2. Akamine IT, Mansoldo FR, Vermelho AB (2023) Probiotics in the sourdough bread fermentation: current status. Fermentation 9(2):90
3. Alkay Z, Kılmanoğlu H, Durak MZ (2020) Prevention of sourdough bread mould spoliage by antifungal lactic acid bacteria fermentation. Avrupa Bilim ve Teknoloji Dergisi 18:379–388
4. Alkay Z, Yılmaz MT, Can AM, İspirli H, Dertli E (2022) The effect of flours of different immature cereal grains on sourdough and sourdough bread: microbiological, rheological, textural and sugar profiles. J Food Process Preserv 46(11):e17097
5. Alvarez-Sieiro P, Montalbán-López M, Mu D, Kuipers OP (2016) Bacteriocins of lactic acid bacteria: extending the family. Appl Microbiol Biotechnol 100:2939–2951