| scholarly article | Q13442814 |
| review article | Q7318358 |
| P356 | DOI | 10.1016/S1043-4526(05)49004-X |
| P698 | PubMed publication ID | 15797345 |
| P50 | author | Elke K Arendt | Q43247517 |
| P2093 | author name string | Charmaine I Clarke | |
| P2860 | cites work | Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria | Q24675593 |
| Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis | Q30759826 | ||
| Non-dairy lactic fermentations: the cereal world. | Q33758055 | ||
| Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation | Q34156715 | ||
| Antifungal activity of phenyllactic acid against molds isolated from bakery products | Q34878941 | ||
| Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1. | Q38549804 | ||
| Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B. | Q39487544 | ||
| Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance | Q39649743 | ||
| In situ production of exopolysaccharides during Sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria | Q39708415 | ||
| Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium | Q43549891 | ||
| Sucrose metabolism and exopolysaccharide production in wheat and rye sourdoughs by Lactobacillus sanfranciscensis | Q43803227 | ||
| Metabolism by bifidobacteria and lactic acid bacteria of polysaccharides from wheat and rye, and exopolysaccharides produced by Lactobacillus sanfranciscensis | Q43969641 | ||
| Broad and complex antifungal activity among environmental isolates of lactic acid bacteria | Q44320623 | ||
| Fluorescence labeling of wheat proteins for determination of gluten hydrolysis and depolymerization during dough processing and sourdough fermentation | Q44404496 | ||
| Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats | Q44462359 | ||
| ACCOUNTING, CONTROL AND ACCOUNTABILITY: PRELIMINARY EVIDENCE FROM ANCIENT EGYPT | Q54193215 | ||
| Bread Staling: Molecular Basis and Control | Q56143484 | ||
| Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor | Q56145025 | ||
| Phytate reduction in bread containing oat flour, oat bran or rye bran | Q59877621 | ||
| Wheat Sourdough Fermentation: Effects of Time and Acidification on Fundamental Rheological Properties | Q60341593 | ||
| Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties | Q61832323 | ||
| Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy | Q73624958 | ||
| Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling | Q74013460 | ||
| Interaction between lactic acid bacteria and yeasts in sour-dough using a rheofermentometer | Q87080945 | ||
| P921 | main subject | bread | Q7802 |
| wheat | Q15645384 | ||
| sourdough starter | Q904889 | ||
| P304 | page(s) | 137-161 | |
| P577 | publication date | 2005-01-01 | |
| P1433 | published in | Advances in food and nutrition research | Q26839722 |
| P1476 | title | A review of the application of sourdough technology to wheat breads | |
| P478 | volume | 49 |
| Q43105952 | A ready-to-use antifungal starter culture improves the shelf life of packaged bread |
| Q35545297 | Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking |
| Q64915540 | Effect of liquid sourdough technology on the pre-biotic, texture, and sensory properties of a crispy flatbread. |
| Q91833227 | Isolation of lactic acid bacteria starters from Jeung-pyun for sourdough fermentation |
| Q46872224 | Physico-chemical and functional properties of spray-dried sourdough in breadmaking. |
| Q40737457 | Production of wheat bread without preservatives using sourdough starters |
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