6533b82bfe1ef96bd128e3a5
RESEARCH PRODUCT
Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields
Giancarlo MoschettiGülten YağmurEmel ÜNal TurhanEmel ÜNal TurhanSezgi LeventdururSimel Bağder ElmacıLuca SettanniHüseyin ErtenNicola FrancescaHasan Tangülersubject
0301 basic medicineGram-positive bacteria030106 microbiologyWheat flourTurkish sourdoughs lactic acid bacteria yeasts liquid sourdoughyeastsTitratable acidlcsh:TX341-641Biology03 medical and health scienceschemistry.chemical_compoundStarterPlant scienceFood scienceNutrition and Dieteticsfood and beveragesliquid sourdoughTurkish sourdoughsbiology.organism_classificationLactic acidlactic acid bacteria030104 developmental biologychemistrybacterialcsh:Nutrition. Foods and food supplyBacteriaFood ScienceSettore AGR/16 - Microbiologia Agrariadescription
WOS: 000375613200005
year | journal | country | edition | language |
---|---|---|---|---|
2016-01-01 | Polish Journal of Food and Nutrition Sciences |