Lv757
3260 积分 2024-11-28 加入
Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough
2个月前
已完结
Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation
4个月前
已完结
Quantitative microbiome profiling links gut community variation to microbial load
4个月前
已完结
Dynamic interactions of lactic acid bacteria in Korean sourdough during back‐slopping process
4个月前
已完结
Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale
8个月前
已完结
Microbial Diversity of Type I Sourdoughs Prepared and Back‐Slopped with Wholemeal and Refined Soft ( Triticum aestivum ) Wheat Flours
8个月前
已完结
Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review
8个月前
已完结
Sourdough Microbiota Diversity in Central Europe
8个月前
已完结
Optimization of the production of Exopolysaccharide (EPS) from biofilm-forming bacterial consortium using different parameters
8个月前
已完结
Structural, thermal and rheological properties of gluten dough: Comparative changes by dextran, weak acidification and their combination
8个月前
已完结
皖公网安备34019202002308
