Sourdough Microbiota Diversity in Southern Europe
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-48604-3_2
Reference86 articles.
1. Akamine IT, Mansoldo FRP, Vermelho AB (2023) Probiotics in the sourdough bread fermentation: current status. Fermentation 9(2):Article 2. https://doi.org/10.3390/fermentation9020090
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3. Almeida MJ, Pais CS (1996a) Characterization of the yeast population from traditional corn and rye bread doughs. Lett Appl Microbiol 23:154–158
4. Almeida MJ, Pais CS (1996b) Leavening ability and freeze tolerance of yeasts isolated from traditional corn and rye bread doughs. Appl Environ Microbiol 62:4401–4404
5. Alves-Araújo C, Almeida MJ, Sousa MJ, Leão C (2005a) Freeze tolerance of the yeast Torulaspora delbrueckii: celular and biochemical basis. FEMS Microbiol Lett 240:7–14. https://doi.org/10.1016/j.femsle.2004.09.008
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