Journal Article

·2016

Functional properties of lactic acid bacteria (LAB) playing crucial roles on sourdough biotechnology

Enes Dertli̇ YTU , Mustafa Tahsin Yılmaz YTU

Journal of Biotechnology

No open-access abstract is available for this article. Use the DOI link on the right to read the full text.

Keywords

Lactic acid Bacteria Biotechnology Biology Food science Microbiology Biochemical engineering Engineering Genetics

Subject Areas

Food composition and properties ·Nutrition and Dietetics ·Health Sciences
Microbial Metabolites in Food Biotechnology ·Nutrition and Dietetics ·Health Sciences
Probiotics and Fermented Foods ·Food Science ·Life Sciences

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OpenAlex SDG Match

SDGs auto-classified by OpenAlex (score ≥ 0.4 shown).

Zero hunger 81%

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