Application of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and L. helveticus for sourdough bread making

By S. Plessas, Ann Fisher, Katerina Koureta, C. Psarianos, P. Nigam, A. Koutinas. 2008

120 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/b3a48aeff534ac96a5c4b6751c70b4d3ff72c2ee

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, background): “…2003; Guerzoni et al. 2007 Poinot et al. 2008 Isovaleric acid Sweaty – Ruiz et al. 2003; Guerzoni et al. 2007 Poinot et al. 2008 Ketone 2,3Butanedione Butter, caramel 0.00–0.82c Ruiz et al. 2003; Poinot et al. 2008 Aponte et al. 2013 3-Hydroxy-2-butanone (acetoin) Caramel, butter, yogurt, cream…”