The Sourdough Microbiota and Its Sensory and Nutritional Performances
Author:
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781119762621.ch14
Reference48 articles.
1. Diversity and technological potential of lactic acid bacteria of wheat flours
2. Thirty years of knowledge on sourdough fermentation: A systematic review
3. Development and quality evaluation of lacto-fermented product based on hulled and not hulled hempseed (Cannabis sativa L.)
4. Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions
5. Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)
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