Author:
Polo Andrea,Gobbetti Marco
Reference7 articles.
1. Gobbetti M (1998) The sourdough microfora: interactions of lactic acid bacteria and yeasts. Trends Food Sci Technol 9:267–274
2. De Luca L, Aiello A, Pizzolongo F, Blaiotta G, Aponte M, Romano R (2021) Volatile organic compounds in breads prepared with different sourdoughs. Appl Sci:11
3. 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(November):71–83. https://doi.org/10.1016/j.tifs.2020.12.008
4. Corsetti A (2013) Technology of sourdough fermentation and sourdough applications. In: Gobbetti M, Gänzle M (eds) Handbook on sourdough biotechnology. Springer, Boston, pp 85–103
5. Boehringer Mannheim GmbH (1995) Methods of enzymatic bioanalysis and food analysis using test-combinations. Boehringer Mannheim GmbH, Biochemicals, Mannheim. https://books.google.es/books/about/Methods_of_Enzymatic_Bioanalysis_and_Foo.html?id=gmcLSQAACAAJ&pgis=1