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Leuconostoc citreum: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods
Download from doi.orgFreeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production
Download from doi.orgIn Vitro Digestibility of Minerals and B Group Vitamins from Different Brewers’ Spent Grains
Download from doi.orgAncient Wheat Species: Biochemical Profile and Impact on Sourdough Bread Characteristics—A Review
Download from doi.orgInfluence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat
Download from doi.orgHemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product
Download from doi.orgQuality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-Product
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