Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products

ABSTRACT:

SUBMITTER: Sahin M 

PROVIDER: S-EPMC11202766 | biostudies-literature | 2024 Jun

REPOSITORIES: biostudies-literature