Evolution of the spontaneous sourdoughs microbiota prepared with organic or conventional whole wheat flours from South Brazil-Reference-Cited by-同舟云学术

Evolution of the spontaneous sourdoughs microbiota prepared with organic or conventional whole wheat flours from South Brazil

Published:2022 Issue:suppl 4 Volume:94 Page:
ISSN:1678-2690
Container-title:Anais da Academia Brasileira de Ciências
language:
Short-container-title:An. Acad. Bras. Ciênc.

Author:

COSTA LETÍCIA F.X.¹^ORCID,KOTHE CAROLINE ISABEL²^ORCID,GRASSOTTI TIELA T.¹^ORCID,GARSKE RAQUEL P.¹^ORCID,SANDOVAL BEATRIZ N.¹^ORCID,VARELA ANA PAULA M.³^ORCID,PRICHULA JANIRA³^ORCID,FRAZZON JEVERSON¹^ORCID,MANN MICHELE B.¹^ORCID,THYS ROBERTA C.S.¹^ORCID,FRAZZON ANA PAULA G.¹^ORCID

Affiliation:

1. Universidade Federal do Rio Grande do Sul, Brazil

2. Université Paris-Saclay, France

3. Universidade Federal de Ciências da Saúde de Porto Alegre, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Multidisciplinary

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0001-37652022000800902&tlng=en

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5. A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research;CALVERT MD;PeerJ,2021

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