Bread making using kefir grains as baker's yeast
By S. Plessas, L. Pherson, A. Bekatorou, P. Nigam, A. Koutinas. 2005
120 citations recorded by the source corpus.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/c36fc9f2c195c97f5ae78173587b8293a78e0398
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
- A. Bekatorou
- C. Psarianos
- A. Koutinas
Citations in the corpus
- PRODUCTION OF FOOD GRADE YEAST (2006, background): “bacteriocins) (41). Therefore, sourdoughs are produced at commercial level using various combinations of yeasts and bacteria, and are used for the conditioning of dough, improvement of preservation time and the development of breads and baking products with special organoleptic properties ( 38 ).”