How to deliver sourdough with appropriate characteristics for the bakery industry? The answer may be provided by microbiota
Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, Juliano De Dea Lindner +3
Food Bioscience
Food composition and properties
Modification of sorghum starch as a function of pullulanase hydrolysis and infrared treatment
Jyoti Semwal, M. S. Meera
Food Chemistry
Food composition and properties