Simultaneous HPLC Determination of Sugars, Organic Acids and Ethanol in Sourdough Process

Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1

Aldo Corsetti, Marco Gobbetti, J. Rossi et al. · Applied Microbiology and Biotechnology · 1998 · 361 citations

Agriculture, Food Science, Microbiology +14

Sourdough Fermentation or Addition of Organic Acids or Corresponding Salts to Bread Improves Nutritional Properties of Starch in Healthy Humans

H Liljeberg, C. Lönner, Inger Björck · Journal of Nutrition · 1995 · 232 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Stalin

Aldo Corsetti, Marco Gobbetti, Fabrizio Balestrieri et al. · Journal of Food Science · 1998 · 194 citations

Agriculture, Food Science, Microbiology +17

A mechanism of bread firming. II, Role of starch hydrolyzing enzymes

Margrit Martin, R. C. Hoseney · 1991 · 193 citations

Life Sciences, Biochemistry, Food Science +14

Enzymes and Bread Flavor

M. A. Martínez-Anaya · Journal of Agricultural and Food Chemistry · 1996 · 134 citations

Agriculture, Biochemistry, Food Science +17