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Evaluation of Selected Lactic Acid Bacteria As Starter Cultures for Gluten-Free Sourdough Bread Production
The Diversity and Function of Sourdough Starter Microbiomes
International Journal of Food Microbiology Lifestyles of Sourdough Lactobacilli – Do They Matter for Microbial Ecology And
Interactions Between Kazachstania Humilis Yeast Species and Lactic Acid Bacteria in Sourdough
Diverse Microbial Composition of Sourdoughs from Different Origins Comasio, Andrea; Verce, Marko; Van Kerrebroeck, Simon; De Vuyst, Luc
Diverse Microbial Composition of Sourdoughs from Different Origins Comasio, Andrea; Verce, Marko; Van Kerrebroeck, Simon; De Vuyst, Luc
Computational Discovery of Metabolic Gene Clusters in Yeast
Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour Charlotte Urien, Judith Legrand, Pierre Montalent, Serge Casaregola, Delphine Sicard
Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs
Impact of Process Parameters on the Sourdough Microbiota, Selection of Suitable Starter Strains, and Description of the Novel Yeast Cryptococcus Thermophilus Sp
Lactobacillus Sanfranciscensis Microorganisms from Sourdough
The Diversity and Function of Sourdough Starter Microbiomes
A Review of Sourdough Starters: Ecology, Practices, and Sensory Quality with Applications for Baking and Recommendations for Future Research
Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria †
Characterization and Investigation of Fungi Inhabiting the Gastrointestinal Tract of Healthy and Diseased Humans Mallory J
Characterization of Artisanal Spontaneous Sourdough Wheat
Food Fermentations: Microorganisms with Technological Beneficial
Investigating the Growth Kinetics in Sourdough Microbial Associations
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Food Fermentations: Microorganisms with Technological Beneficial Use International Journal of Food Microbiology
This Article Was Published in an Elsevier Journal. the Attached Copy
Microbial Ecology of Greek Wheat Sourdoughs, Identified by a Culture-Dependent and a Culture-Independent Approach
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The Sourdough Microflora: Biodiversity and Metabolic Interactions
Food Fermentations: Microorganisms with Technological Beneficial