Sourdough Bread

2019/01/01 by Konstantinos Papadimitriou, Georgia Zoumpopoulou, Γεωργία Ζουμποπούλου +6 · 1 voice
Medicine · Nursing · #Celiac Disease Research and Management #Food composition and properties #Microbial Metabolites in Food Biotechnology

paper · doi:10.1016/b978-0-12-814887-7.00006-x

crossref issued 2019/01/01 · crossref published 2019/01/01 · crossref published-print 2019/01/01 · openalex publication_date 2019/01/01 · crossref created 2019/01/12 · crossref deposited 2019/01/12 · openalex created_date 2022/02/13 · crossref indexed 2026/02/03 · openalex updated_date 2026/06/26

Citations

• House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs
• Liquid sourdough fermentation: Industrial application perspectives
• Impact of sourdough on the texture of bread
• Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods
• Microbial Ecology and Process Technology of Sourdough Fermentation

Discussions

• 5️⃣Papadimitriou, K., Zoumpopoulou, G., Georgalaki, M., Alexandraki, V., Kazou, M., Anastasiou, R., & Tsakalidou, E. (2019). Sourdough Bread. En Innovations in Traditional Foods (pp. 127-158). Elsevie [bsky, 0 points, 1 comments]