Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production by Irina M. Zharkova, Yuriy F. Roslyakov, Danil S. Ivanchikov

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The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins by Souraya Sakoui, Reda Derdak, Fatimazahra Jouga, Amal Dagni, Oana Lelia Pop, Dan Cristian Vodnar, Bernadette-Emőke Teleky, Maria Simona Chis, Carmen Rodica Pop, Laura Stan, Floricuta Ranga, Ramona Suharoschi, Abdelaziz Soukri, Bouchra El Khalfi

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Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta... by Marco Montemurro, Giuseppe Perri, Michela Verni, Erica Pontonio, Carlo Giuseppe Rizzello

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Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dou... by Yağmur Gülten, Tanguler Hasan, Leventdurur Sezgi, Elmacı Simel Bağder, Turhan Emel Ünal, Francesca Nicola, Settanni Luca, Moschetti Giancarlo, Erten Hüseyin

Subjects: “…Turkish sourdoughs…”
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Research Progress in Biological Characteristics of Fructilactobacillus sanfranciscensis and Its Influence on Fermented Pasta by Guohua ZHANG, Xiaxia HE, Ting LU, Tian SUN, Canlan WANG, Shiwei ZHOU

Subjects: “…sourdough…”
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Mixed Culture of Yeast and Lactic Acid Bacteria for Low-Temperature Fermentation of Wheat Dough by Wiktoria Liszkowska, Ilona Motyl, Katarzyna Pielech-Przybylska, Urszula Dziekońska-Kubczak, Joanna Berłowska

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Taxonomic structure of bacterial communities in sourdoughs of spontaneous fermentation by V. K. Khlestkin, M. N. Lockachuk, O. A. Savkina, L. I. Kuznetsova, E. N. Pavlovskaya, O. I. Parakhina

Subjects: “…rye sourdough…”
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