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10 积分 2025-10-21 加入
Guided LAB fermentation unlocks quality potential of wheat-sorghum composite bread
1个月前
已完结
The effect of adding h-BN on the wear and corrosion resistance of laser-cladded Ni60A/TiC coatings
1个月前
已完结
Unveiling the impact of traditional sourdough propagation methods on the microbiological, biochemical, sensory, and technological properties of sourdough and bread: a comprehensive first study
2个月前
已完结
Molecular characterization and multifunctional evaluation of lactic acid bacteria isolated from traditional sourdough
4个月前
已完结
Chickpea sourdough as a functional ingredient in gluten-free bread: Impact on quality attributes
6个月前
已完结
Sourdough bread making: autochthonous lactic acid bacteria to optimize fermentation and enhance functional properties
6个月前
已完结
Impact of Leavening Agents on Flavor Profiles and Microbial Communities in Steamed Bread: A Comparative Analysis of Traditional Chinese Sourdough and Commercial Yeast
6个月前
已完结
Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes
6个月前
已完结
Microbial diversity in laomian and yeast dough and its influence on volatiles in Chinese‐steamed bread
6个月前
已完结
Regulation of microbial interactions and metabolite profiles via inoculation with Lactiplantibacillus plantarum in naturally fermented young ginger pickles
6个月前
已完结
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