Found: 5
Select item for more details and to access through your institution.
Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential.
- Published in:
- Foods, 2024, v. 13, n. 11, p. 1732, doi. 10.3390/foods13111732
- By:
- Publication type:
- Article
RHEOLOGICAL, TEXTURAL AND PHYSICOCHEMICAL PROPERTIES OF BUCKWHEAT SOURDOUGH BREAD PREPARED WITH DIFFERENT LACTIC ACID BACTERIA STRAINS.
- Published in:
- Journal of Microbiology, Biotechnology & Food Sciences, 2023, v. 12, n. 5, p. 1, doi. 10.55251/jmbfs.5643
- By:
- Publication type:
- Article
The effect of flours of different immature cereal grains on sourdough and sourdough bread: Microbiological, rheological, textural and sugar profiles.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.17097
- By:
- Publication type:
- Article
Effect of Green Tea Extract Concentrations on Sourdough Bread with Lactiplantibacillus plantarum.
- Published in:
- Journal of Tekirdag Agricultural Faculty, 2022, v. 19, n. 3, p. 610, doi. 10.33462/jotaf.1038037
- By:
- Publication type:
- Article
VIRULENCE FACTORS, ANTIBIOTIC RESISTANCE, AND ANTIMICROBIAL ACTIVITY OF ENTEROCOCCUS SPP. ISOLATED FROM DIFFERENT SOURCES IN ALGERIA.
- Published in:
- Journal of Microbiology, Biotechnology & Food Sciences, 2021, v. 11, n. 2, p. 1, doi. 10.15414/jmbfs.1907
- By:
- Publication type:
- Article