Yeast biodiversity in chickpea sourdoughs and comparison of the microbiological and chemical characteristics of the spontaneous chickpea fermentations-Reference-Cited by-同舟云学术

Yeast biodiversity in chickpea sourdoughs and comparison of the microbiological and chemical characteristics of the spontaneous chickpea fermentations

Published:2022-02-28 Issue:4 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Boyaci Gunduz Cennet Pelin¹^ORCID,Erten Huseyin¹^ORCID

Affiliation:

1. Food Engineering Department, Faculty of Agriculture Cukurova University Adana Turkey

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16479

Reference51 articles.

1. Isolation and identification of lactic acid bacteria from fermented chickpeas Black Sea;Aydin F.;Journal of Agriculture,2019

2. Microflora of the sourdough of wheat flour bread. V. Isolation, identification and evaluation of functional properties of sourdough's microorganisms;Barber S.;Revista de Agroquímica y Tecnología de Alimentos,1988

3. Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa

4. Boyaci‐Gunduz C.P.&Erten H.Identification of yeasts in chickpea fermentations. ISSY 34 (34th International Specialised Symposium on Yeasts) Bariloche Patagonia Argentina 1‐4 October (pp.193–194).

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