Sourdough performances of the golden cereal Tritordeum: Dynamics of microbial ecology, biochemical and nutritional features
Kashika Arora, Ilaria Carafa, Francesca Fava, Kieran Tuohy, Olga Nikoloudaki, Marco Gobbetti, Raffaella Di Cagno
Topics & Concepts
BiologyFood scienceFermentationLactic acidWeissellaSucroseBotanyBacteriaLactobacillusLeuconostocGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods