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1740 积分 2024-11-28 加入
Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale
3个月前
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Microbial Diversity of Type I Sourdoughs Prepared and Back‐Slopped with Wholemeal and Refined Soft ( Triticum aestivum ) Wheat Flours
3个月前
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Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review
3个月前
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Sourdough Microbiota Diversity in Central Europe
3个月前
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Optimization of the production of Exopolysaccharide (EPS) from biofilm-forming bacterial consortium using different parameters
3个月前
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Structural, thermal and rheological properties of gluten dough: Comparative changes by dextran, weak acidification and their combination
3个月前
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Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities
3个月前
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ESPEN guidelines on nutrition in cancer patients
4个月前
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ESPEN guideline on clinical nutrition in liver disease
4个月前
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