Citations in impact factor journals
Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage Food Chemistry Vol. 124, Issue 2, 627, 2011 |
Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus acidilactici : Nutritional and quality aspects of wheat International Journal of Food Science & Technology |
Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi : Antimicrobial activity of rye sourdough LAB Journal of Applied Microbiology |
How to cite this article
Alireza Sadeghi , 2008. The Secrets of Sourdough; A Review of Miraculous Potentials of Sourdough in Bread Shelf Life. Biotechnology, 7: 413-417.
DOI: 10.3923/biotech.2008.413.417
URL: https://scialert.net/abstract/?doi=biotech.2008.413.417
DOI: 10.3923/biotech.2008.413.417
URL: https://scialert.net/abstract/?doi=biotech.2008.413.417