Yeast Strains from Sourdough as Potential Clean-Label Starters for Fermentation Processes
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-48604-3_12
Reference170 articles.
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3. Arici M, Ozulku G, Yildirim RM, Sagdic O, Durak MZ (2018) Biodiversity and technological properties of yeasts from Turkish sourdough. Food Sci Biotechnol 27(2):499–508. https://doi.org/10.1007/s10068-017-0282-0
4. Arora K, Ameur H, Polo A, Di Cagno R, Rizzello CG, Gobbetti M (2021) Thirty years of knowledge on sourdough fermentation: a systematic review. Trends Food Sci Technol 108:71–83. https://doi.org/10.1016/j.tifs.2020.12.008
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