Viable counts (log CFU/g) of B. animalis subsp. lactis in goat's milk... | Download Scientific Diagram
Impact of Gluten-Friendly Bread on the Metabolism and Function of In Vitro Gut Microbiota in Healthy Human and Coeliac Subjects
Foods | Free Full-Text | Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder's Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production | HTML
Log D (decimal reduction time to achieve 90% population reduction at... | Download Scientific Diagram
a) Solvent retention capacity (SRC) of flour samples treated at 150 °C... | Download Scientific Diagram
Model of Fungal Development in Stored Barley Ecosystems as a Prognostic Auxiliary Tool for Postharvest Preservation Systems | SpringerLink
PDF) Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnuts
Foods | Free Full-Text | Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making | HTML
Foods | Free Full-Text | Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour | HTML
Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread - Abstract - Europe PMC
Protein fortification of wheat bread using dry fractionated chickpea protein-enriched fraction or its sourdough - ScienceDirect
Foods | Free Full-Text | Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough | HTML
Total viable count (TVC), mold, yeast and coliform count (cfu/g) of... | Download Table
Frontiers | Co-fermentation of Propionibacterium freudenreichii and Lactobacillus brevis in Wheat Bran for in situ Production of Vitamin B12 | Microbiology
Microbiological analysis and assessment of biotechnological potential of lactic acid bacteria isolated from Tunisian flours | Annals of Microbiology | Full Text
Foods | Free Full-Text | Underutilized Green Banana (Musa acuminata AAA) Flours to Develop Fiber Enriched Frankfurter-Type Sausages | HTML
Microbial contents (Log CFU g −1 ), pH and total titrable acidity of... | Download Table
Microbial counts (log cfu/g) in raw milk, sour milk and ayib cooked at... | Download Table
Growth patterns of 3 groups of residual natural bacteria (ù: aerobic... | Download Scientific Diagram
Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions - Harth - 2018 - Food Science & Nutrition - Wiley Online Library
Dynamics of the microbial numbers of the dry feed and moist feed,... | Download Scientific Diagram
CODE OF HYGIENIC PRACTICE FOR LOW-MOISTURE FOODS CXC 75-2015 Adopted in 2015. Revised in 2016. Amended in 2018.
Microorganisms | Free Full-Text | Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation | HTML
Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure changes - ScienceDirect
Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure changes - ScienceDirect
Stability test of Salmonella and E. faecium survival for 7 days in the... | Download Scientific Diagram
Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread. - Abstract - Europe PMC
