Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods

Benzer Materyaller

• Metagenetic Analysis for Microbial Characterization of <i>Focaccia</i> Doughs Obtained by Using Two Different Starters: Traditional Baker’s Yeast and a Selected <i>Leuconostoc citreum</i> Strain
  Yazar:: Massimo Ferrara, ve diğerleri
  Baskı/Yayın Bilgisi: (2021-05-01)
• The use of modern fermentation techniques in the production of traditional wheat bread
  Yazar:: Pavel Skřivan, ve diğerleri
  Baskı/Yayın Bilgisi: (2023-06-01)
• Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake
  Yazar:: Isabella Taglieri, ve diğerleri
  Baskı/Yayın Bilgisi: (2020-07-01)
• Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields
  Yazar:: Yağmur Gülten, ve diğerleri
  Baskı/Yayın Bilgisi: (2016-06-01)
• Exploitation of Selected Sourdough <i>Saccharomyces cerevisiae</i> Strains for the Production of a Craft Raspberry Fruit Beer
  Yazar:: Viola Galli, ve diğerleri
  Baskı/Yayın Bilgisi: (2023-09-01)