Lv64
1940 积分 2023-12-07 加入
Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings
1个月前
已完结
Evaluation of mono or mixed cultures of lactic acid bacteria in type II sourdough system
1个月前
已完结
Reducing FODMAPs and improving bread quality using type II sourdough with selected starter cultures
1个月前
已完结
Effects of freeze-dried pure strains to replace type II sourdough in bread production
1个月前
已完结
A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread
1个月前
已完结
Untapping the potential of Meyerozyma guilliermondii for the production of fermented type II sourdough bread having health promoting attributes
1个月前
已完结
Characterization of key aroma-active compounds in Chinese steamed breads by sensory-directed aroma analysis
1个月前
已完结
Lexicon development and quantitative descriptive analysis of Chinese steamed bread
1个月前
已完结
Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread
1个月前
已完结
Effect of mixed Saccharomyces cerevisiae Y10 and Torulaspora delbrueckii Y22 on dough fermentation for steamed bread making
1个月前
已完结
Trends in the incidence, mortality and clinical outcomes in patients with ventricular septal rupture following an ST-elevation myocardial infarction
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