Sourdough-Based Starter Cultures for Fermentation in Agri-food Industry
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-48604-3_10
Reference130 articles.
1. Albagli G, Schwartz I d M, Amaral PFF, Ferreira TF, Finotelli PV (2021) How dried sourdough starter can enable and spread the use of sourdough bread. LWT 149:111888. https://doi.org/10.1016/J.LWT.2021.111888
2. Ale EC, Rojas MF, Reinheimer JA, Binetti AG (2020) Lactobacillus fermentum: could EPS production ability be responsible for functional properties? Food Microbiol 90:103465. https://doi.org/10.1016/J.FM.2020.103465
3. Ansorena D, Astiasarán I (2016) Fermented foods: composition and health effects. Encycl Food Heal:649–655. https://doi.org/10.1016/B978-0-12-384947-2.00285-3
4. Arendt EK, Moroni A, Zannini E (2011) Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread. Microb Cell Factories 10:S15. https://doi.org/10.1186/1475-2859-10-S1-S15
5. Arendt EK, Ryan LAM, Dal Bello F (2007) Impact of sourdough on the texture of bread. Food Microbiol 24:165–174. https://doi.org/10.1016/j.fm.2006.07.011
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