Book Chapter

·2023

Sourdough microbial system and sourdough breads

Osman Sağdıç YTU , Görkem Özülkü YTU , Enes Dertli̇ YTU

Elsevier eBooks

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

Keywords

Leavening agent Food science Flavor Fermentation Starter Shelf life Yeast Biology Biotechnology Biochemistry

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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Zero hunger 80%

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