Keyword liquid sourdoughs
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
Gulten Yagmur, Hasan Tanguler, Sezgi Leventdurur, Simel Bagder Elmaci, Emel Unal Turhan, Nicola Francesca, Luca Settanni, Giancarlo Moschetti, Huseyin Erten
Pol. J. Food Nutr. Sci. 2016;66(2):99–107
Events
Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
XXIV Scientific Session of Young Researchers and VII International Session of Young Scientific Staff "Żywność – wczoraj, dziś i na zdrowe jutro"
Olsztyn, 23.05.2019 - 24.05.2019
EUROFOODCHEM XX
Porto, 17.06.2019 - 19.06.2019
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