Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics

By E. Dertli, Emin Mercan, Muhammet Arıcı, M. Yılmaz, O. Sağdıç. 2016

159 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/0a63e7fdee713628a43e516d783344b8ad929dc0

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Valery Ripari
2. F. B. Siepmann
3. M. R. Spier
4. Nina Waszczynskyj

In Nutrition and Dietetics

1. Valery Ripari
2. F. B. Siepmann
3. M. R. Spier
4. Nina Waszczynskyj

Citations in the corpus

• Overview of Sourdough Technology: from Production to Marketing (2018, result): “Ripari et al. (2016a, b) and Dertli et al. (2016) found the ratio of 100:1 (LAB: yeast), similar to the added in type II sourdough.”