Микробиом хлебной закваски оказался независим от географического положения
N+1: научные статьи, новости, открытия,
А вот взаимодействие микробов друг с другом в закваске повлияло на вкусовые качества хлеба
Handbook on Sourdough Biotechnology
Overview of attention for book
Table of Contents
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Altmetric BadgeBook Overview
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Altmetric BadgeChapter 1 History and Social Aspects of Sourdough
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Altmetric BadgeChapter 2 Chemistry of Cereal Grains
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Altmetric BadgeChapter 3 Technology of Baked Goods
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Altmetric BadgeChapter 4 Technology of Sourdough Fermentation and Sourdough Applications
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Altmetric BadgeChapter 5 Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria
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Altmetric BadgeChapter 6 Physiology and Biochemistry of Sourdough Yeasts
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Altmetric BadgeChapter 7 Physiology and Biochemistry of Lactic Acid Bacteria
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Altmetric BadgeChapter 8 Sourdough: A Tool to Improve Bread Structure
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Altmetric BadgeChapter 9 Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeast
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Altmetric BadgeChapter 10 Sourdough and Gluten-Free Products
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Altmetric BadgeChapter 11 Sourdough and Cereal Beverages
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Altmetric BadgeChapter 12 Perspectives