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Citations for "The Secrets of Sourdough; A Review of Miraculous Potentials of Sourdough in Bread Shelf Life"


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Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage
Food Chemistry Vol. 124, Issue 2, 627, 2011

Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus acidilactici : Nutritional and quality aspects of wheat
International Journal of Food Science & Technology

Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi : Antimicrobial activity of rye sourdough LAB
Journal of Applied Microbiology

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