• Interaction effects of fermentation time and sourdough content on the size and acidity in bread 

      Lopez Moreno, Cristina; Ruíz-Delgado, María del Carmen; Ponce-Ortiz, Rocio; Otero-Fernandezde-Molina, Juan Carlos; López Navarrete, Juan Teodomiro; [et al.] (2020-10-16)
      The use of sourdough to provide certain physical, organoleptic and nutritional properties to bread is one of the most used biotechnological processes in the production of cereal-based foods. Sourdough, yeast and fermentation ...