Considering sourdough from a biochemical, organoleptic, and nutritional perspective
Arezoo Fekri, Solmaz Abedinzadeh, Mohammadali Torbati, Sodeif Azadmard‐Damirchi, Geoffrey P. Savage
Topics & Concepts
Food scienceLactic acidStarterYeastFermentationOrganolepticFermentation starterMicroorganismStarchAromaFood spoilageLactobacillusBiologyChemistryBacteriaBiochemistryGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods