| scholarly article | Q13442814 |
| P50 | author | Elke K Arendt | Q43247517 |
| Emanuele Zannini | Q43247919 | ||
| Aidan Coffey | Q43247937 | ||
| Ambrose Furey | Q43658468 | ||
| Claudia Axel | Q114292910 | ||
| Brid Brosnan | Q114292911 | ||
| P2093 | author name string | Bettina Röcker | |
| P921 | main subject | bread | Q7802 |
| shelf life | Q1689021 | ||
| Lactobacillus amylovorus | Q1876000 | ||
| sourdough starter | Q904889 | ||
| P304 | page(s) | 36-44 | |
| P577 | publication date | 2014-10-22 | |
| P1433 | published in | Food Microbiology | Q15762223 |
| P1476 | title | Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life | |
| P478 | volume | 47 |
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| Q39016586 | Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: A review. |
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| Q38776174 | Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension |
| Q39231811 | Prevention of fungal spoilage in food products using natural compounds: A review. |
| Q28817003 | Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods |
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