Work

Technological potential of a kefir-derived whey fraction as a sourdough starter material for breadmaking

Year: 2026

Type: article

Source: Food Science and Technology International

DOI: 10.1177/10820132261503702

Authors: Jessica Caroline Monteiro Oliveira Alves, Nicole Bailhão Santos, Mateus Nordi Esperança, Adria de Sousa Bentes

Institution: Federal Institute of São Paulo

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

OpenAlex ID: W7225466747

FWCI:

Cites: 36

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Related to: 10