Liquid sourdough fermentation: Industrial application perspectives

2006/09/21 by Paola Carnevali, P. Carnevali, R. Ciati +4 · 1 voice · 2 citations
Agricultural and Biological Sciences · Nursing · #Food composition and properties #Microbial Metabolites in Food Biotechnology #Polysaccharides Composition and Applications

paper · doi:10.1016/j.fm.2006.07.009

openalex publication_date 2006/09/21 · crossref created 2006/09/21 · crossref issued 2007/04/01 · crossref published 2007/04/01 · crossref published-print 2007/04/01 · crossref deposited 2019/01/12 · openalex created_date 2025/10/10 · crossref indexed 2026/07/16 · openalex updated_date 2026/07/16

Cited by

• Sourdough Bread
• Microbial Ecology and Process Technology of Sourdough Fermentation

Discussions

• 📚Referencias 1️⃣Carnevali, P., Ciati, R., Leporati, A., & Paese, M. (2007). Liquid sourdough fermentation: Industrial application perspectives. Food Microbiology, 24(2), 150-154. doi.org/10.1016/j.f [bsky, 0 points, 1 comments]