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Sourdough bread making: autochthonous lactic acid bacteria to optimize fermentation and enhance functional properties

Tatiana Zanella Rodrigues; Ingrid Conceição Dantas Gonçalves; Ana Regina Simplício de Medeiros; Maria Laysa Cirilo Barnabé; Gabriel Victor Pinheiro Barbosa; Patricia Pinheiro Fernandes Vieira; Jaielison Yandro Pereira da Silva; Rene Pinto da Silva; Marcos dos Santos Lima; Angela Maria Tribuzy de Magalhães Cordeiro; Evandro Leite de Souza; Maria Elieidy Gomes de Oliveira; Estefânia Fernandes Garcia
International Journal of Gastronomy and Food Science · Vol. 42 · pp. 101315 · 2025
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Bibliographic Information

JournalInternational Journal of Gastronomy and Food Science
PublisherElsevier
Publication Date2025-12-01
Publication Year2025
Volume42
Pages101315
Document TypeJournal Article
eISSN1878-450X
DOI10.1016/j.ijgfs.2025.101315
SubjectAgricultural and Biological Sciences

Access Information

NARA Access Coverage2012-01-01~2016-12-01
Journal Homepagehttps://www.sciencedirect.com/science/journal/1878450X
Publisher PageOpen Publisher Page
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