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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 Tangüler

subject

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 Agraria

description

WOS: 000375613200005

yearjournalcountryeditionlanguage
2016-01-01Polish Journal of Food and Nutrition Sciences
10.1515/pjfns-2015-0041http://www.degruyter.com/view/j/pjfns.2016.66.issue-2/pjfns-2015-0041/pjfns-2015-0041.xml?format=INT
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