المؤلفون: Asqardokht-Aliabadi, Abolfazl, Sarabi-Aghdam, Vahideh, Homayouni-Rad, Aziz^{Aff2, IDs1260202410327y_cor3}, Hosseinzadeh, Negin^{Aff2, IDs1260202410327y_cor4}

المصدر: Probiotics and Antimicrobial Proteins. :1-23

المؤلفون: Hajar-Azhari, Siti, Mohd Roby, Bizura Hasida, Jemain, Siti Noorafiqah, Meor Hussin, Anis Shobirin^{Aff1, Aff3, IDs13197024059411_cor4}

المصدر: Journal of Food Science and Technology. 61(9):1701-1710

المؤلفون: Djordjević, Marijana^{Aff1, IDs00217024045544_cor1}, Spychaj, Radosław, Pejcz, Ewa, Djordjević, Miljana, Šereš, Zita, Šoronja-Simović, Dragana, Šimurina, Olivera

المصدر: European Food Research and Technology. :1-14

المؤلفون: Makambai, Azhar, Mazhitova, Aichurok^{Aff1, IDs10068024015717_cor2}, Altıntaş, Aylin Korkut, Kuleasan, Hakan

المصدر: Food Science and Biotechnology. :1-12

المؤلفون: Çetin-Babaoğlu, Hümeyra^{Aff1, IDs13197023058705_cor1}

المصدر: Journal of Food Science and Technology. 61(4):697-705

المؤلفون: Lemos, Wilson J. F., Jr^Aff5, Câmara, Antonio A., Jr^Aff6, Margalho, Larissa P.^Aff6, de Oliveira, Vanessa S.^Aff7, Guerra, André F.^Aff8, Sant’Ana, Anderson S.^Aff6

المساهمون: Ceresino, Elaine Berger, editor^Aff1, Juodeikiene, Grazina, editor^Aff2, Miescher Schwenninger, Susanne, editor^Aff3, Ferreira da Rocha, João Miguel, editor^Aff4

المصدر: Sourdough Microbiota and Starter Cultures for Industry. :211-221

المؤلفون: Agirbasli, Zeynep^Aff5, Elvan, Mensure^Aff5, Harsa, Sebnem^Aff5

المساهمون: Ceresino, Elaine Berger, editor^Aff1, Juodeikiene, Grazina, editor^Aff2, Miescher Schwenninger, Susanne, editor^Aff3, Ferreira da Rocha, João Miguel, editor^Aff4

المصدر: Sourdough Microbiota and Starter Cultures for Industry. :257-279

المؤلفون: Schwab, Clarissa^Aff5, Bambace, Maria Florencia^Aff5

المساهمون: Ceresino, Elaine Berger, editor^Aff1, Juodeikiene, Grazina, editor^Aff2, Miescher Schwenninger, Susanne, editor^Aff3, Ferreira da Rocha, João Miguel, editor^Aff4

المصدر: Sourdough Microbiota and Starter Cultures for Industry. :93-129

المؤلفون: Arora, Kashika^Aff4, Rizzello, Carlo Giuseppe^Aff5, Gobbetti, Marco^Aff4

المساهمون: Sant'Ana, Anderson S., Series Editor^Aff1, Gobbetti, Marco, editor^Aff2, Rizzello, Carlo Giuseppe, editor^Aff3

المصدر: Basic Methods and Protocols on Sourdough. :3-14

المؤلفون: Zielińska, Dorota, Kostrzewska, Aleksandra

المصدر: Applied Sciences (2076-3417); Jul2024, Vol. 14 Issue 14, p6155, 17p

مصطلحات موضوعية: LACTIC acid bacteria, SOURDOUGH bread, BREAD quality, FOOD quality, FOOD texture, PROBIOTICS