Modelling the three-stage activation process of composite sourdough starters developed using pumpkin and mung bean flours-Reference-Cited by-同舟云学术

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Modelling the three-stage activation process of composite sourdough starters developed using pumpkin and mung bean flours

Published:2024-03 Issue: Volume:15 Page:100982
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Lau Siew Wen,Chin Nyuk Ling^ORCID,Talib Rosnita A.,Basha Roseliza Kadir

Publisher

Elsevier BV

Reference54 articles.

1. Microbial Ecology and Process Technology of Sourdough Fermentation;De Vuyst,2017

2. Sourdough technology—a traditional way for wholesome foods: a review;Chavan;Compr. Rev. Food Sci. Food Saf.,2011

3. Sourdough microbiome comparison and benefits;Lau;Microorganisms,2021

4. Sourdough bread;Hansen,2006

5. Establishment of a spontaneously started sourdough in Vietnam;Le Vu Lan;Can Tho Univ. J. Sci.,2021

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