Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety

por Litwinek, Dorota, Boreczek, Jakub, Gambuś, Halina, Buksa, Krzysztof, Berski, Wiktor, Kowalczyk, Magdalena
Publicado 2022

Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour

por Boreczek, Jakub, Litwinek, Dorota, Żylińska‐Urban, Joanna, Izak, Dariusz, Buksa, Krzysztof, Gawor, Jan, Gromadka, Robert, Bardowski, Jacek Karol, Kowalczyk, Magdalena
Publicado 2020