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1 Ergebnisse
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Probiotics in the Sourdough Bread Fermentation: Current Sta..:
Ingrid Teixeira Akamine
;
Felipe R. P. Mansoldo
;
Alane Beatriz Vermelho
https://www.mdpi.com/2311-5637/9/2/90. , 2023
Link:
https://doi.org/10.3390/fermentation9020090
RT Journal T1
Probiotics in the Sourdough Bread Fermentation: Current Status
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:bdbc514f7491434880a664e195c87872&Exemplar=1&LAN=DE A1 Ingrid Teixeira Akamine A1 Felipe R. P. Mansoldo A1 Alane Beatriz Vermelho PB MDPI AG YR 2023 K1 sourdough bread K1 microorganism K1 enzymes K1 probiotics K1 fermentation K1 microbiome K1 Fermentation industries. Beverages. Alcohol K1 TP500-660 JF https://www.mdpi.com/2311-5637/9/2/90 LK http://dx.doi.org/https://doi.org/10.3390/fermentation9020090 DO https://doi.org/10.3390/fermentation9020090 SF ELIB - SuUB Bremen
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