| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5740956 | International Journal of Food Microbiology | 2016 | 16 Pages |
Abstract
Probably, the future research efforts should be dedicated to decrease the sources/drivers of noticeable variation rather than to full standardization of the process for sourdough preparation and use.
Keywords
Related Topics
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Agricultural and Biological Sciences
Food Science
Authors
Marco Gobbetti, Fabio Minervini, Erica Pontonio, Raffaella Di Cagno, Maria De Angelis,