Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation


Gündüz C. P. B. , Ağırman B. , Gaglio R., Franciosi E., Francesca N., Settanni L., ...More

Food Chemistry: X, vol.14, pp.1-11, 2022 (Journal Indexed in SCI Expanded)

  • Publication Type: Article / Article
  • Volume: 14
  • Publication Date: 2022
  • Doi Number: 10.1016/j.fochx.2022.100357
  • Title of Journal : Food Chemistry: X
  • Page Numbers: pp.1-11