Selenized chickpea sourdoughs for the enrichment of breads
Author:
Funder
Espana Ministerio de Ciencia e Innovacion
Generalitat Valenciana Conselleria d' Educacio, Investigacio, Cultura i Esport
Publisher
Elsevier BV
Subject
Food Science
Reference29 articles.
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4. Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa;Boyaci-Gunduz;Food Microbiology,2020
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