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Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread
UploadBioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta
Download from doi.orgUse of a Selected Leuconostoc Citreum Strain as a Starter for Making a “Yeast-Free” Bread
Download from doi.orgLactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries
Download from dx.doi.orgLong-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread
Download from journals.asm.orgSourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation
Download from www.researchgate.netHow the sourdough may affect the functional features of leavened baked goods
Download from www.researchgate.netEffect of bioprocessing and particle size on the nutritional properties of wheat bran fractions
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