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How to deliver sourdough with appropriate characteristics for the bakery industry? The answer may be provided by microbiota

Thamylles Thuany Mayrink Lima; Bianca de Oliveira Hosken; Juliano De Dea Lindner; Leidiane Andreia Acordi Menezes; Mônica Ribeiro Pirozi; José Guilherme Prado Martin
Food Bioscience · Vol. 56 · pp. 103072 · 2023
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Bibliographic Information

JournalFood Bioscience
PublisherElsevier
Publication Date2023-12-01
Publication Year2023
Volume56
Pages103072
Document TypeJournal Article
eISSN2212-4292
DOI10.1016/j.fbio.2023.103072
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2013-03-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/22124292
Publisher PageOpen Publisher Page
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