Starter cultures for cereal based foods-Reference-Cited by-同舟云学术

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Starter cultures for cereal based foods

Published:2014-02 Issue: Volume:37 Page:41-43
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Brandt Markus J.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference26 articles.

1. Microbiology of wheat and flour milling in Australia;Berghofer;International Journal of Food Microbiology,2003

2. Lactobacillus sanfrancisco als stabiles Element in einem Reinzucht-Sauerteig-Präparat;Böcker;Getreide, Mehl, Brot,1990

3. Zur Geschichte des Reinzuchtsauerteiges;Brandt;Cereal Technology,2010

4. Einfluß von Fructosanen auf die Sauerteigfermentation;Brandt;Getreide, Mehl und Brot,2001

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1. Cereal-based fermented foods as microbiota-directed products for improved child nutrition and health in sub-Saharan Africa;Critical Reviews in Food Science and Nutrition;2024-07-07

2. Isolation and assessment of novel exopolysaccharide-producing Weissella confusa ABRIIFBI-96 isolated from an Iranian homemade dairy fermented food “Tof” as a main starter culture for probiotic fermented milk;LWT;2024-04

3. Probiotic Characterization of LAB isolated from Sourdough and Different Traditional Dairy Products Using Biochemical, Molecular and Computational Approaches;Probiotics and Antimicrobial Proteins;2024-03-06

4. Physicochemical and phytochemical characteristics of fermented sorghum flour using Bacillus amyloliquefaciens, Saccharomyces cerevisiae and consortium B. amyloliquefaciens and S. cerevisiae;AIP Conference Proceedings;2024

5. Sourdough Microbiota Diversity in Central Europe;Sourdough Microbiota and Starter Cultures for Industry;2024

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