Traditional and Novel Applications of Sourdough Microbes in Northern Europe and the Baltic Countries
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-48604-3_4
Reference113 articles.
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2. Bartkiene E, Bartkevics V, Pugajeva I, Krungleviciute V, Mayrhofer S, Domig K (2017b) Parameters of rye, wheat, barley, and oat sourdoughs fermented with Lactobacillus plantarum LUHS135 that influence the quality of mixed rye-wheat bread, including acrylamide formation. Int J Food Sci Technol 52:1473–1482
3. Bartkiene E, Lele V, Ruzauskas M, Domig KJ, Starkute V, Zavistanaviciute P et al (2020) Lactic acid bacteria isolation from spontaneous sourdough and their characterization including antimicrobial and antifungal properties evaluation. Microorganisms 8:64
4. Basinskiene L, Cizeikiene D (2020) Cereal-based nonalcoholic beverages. In: Galanakis CM (ed) Trends in non-alcoholic beverages. Academic, London, pp 63–99
5. Basinskiene L, Juodeikiene G, Vidmantiene D, Tenkanen M, Makaravicius T, Bartkiene E (2016) Non-alcoholic beverages from fermented cereals with increased oligosaccharide content. Food Technol Biotechnol 54:36–44
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