A review of the application of sourdough technology to wheat breads

Adv Food Nutr Res. 2005:49:137-61. doi: 10.1016/S1043-4526(05)49004-X.
No abstract available

Publication types

  • Review

MeSH terms

  • Bread*
  • Fermentation
  • Food Handling / methods*
  • Food Microbiology
  • Food Preservation
  • Food Technology*
  • Nutritive Value
  • Saccharomyces cerevisiae / metabolism
  • Secale / chemistry
  • Secale / microbiology
  • Taste
  • Triticum / chemistry
  • Triticum / microbiology