Work

Lactobacilli in sourdough fermentation

Year: 2006

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2006.11.001

Authors: Aldo Corsetti, Luca Settanni

Institution: University of Teramo

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2008073593

FWCI: 9.357

Cites: 239

Cited by: 527

Related to: 10