Δόγμα Εξαγωγή φτάρνισμα 0.8 log cfu g for flour Γαργάλισμα Εξόρμηση σκάφος
Foods | Free Full-Text | Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour | HTML
Influence of fermentation conditions on the cell growth (in log CFU ml... | Download Scientific Diagram
Viable counts (log CFU/g) of B. animalis subsp. lactis in goat's milk... | Download Scientific Diagram
Protein fortification of wheat bread using dry fractionated chickpea protein-enriched fraction or its sourdough - ScienceDirect
Viable count of Salmonella typhimurium in a saline solution... | Download Scientific Diagram
Validation of the baking process as a kill-step for controlling Salmonella in muffins - ScienceDirect
Frontiers | Co-fermentation of Propionibacterium freudenreichii and Lactobacillus brevis in Wheat Bran for in situ Production of Vitamin B12 | Microbiology
Microbial contents (Log CFU g −1 ), pH and total titrable acidity of... | Download Table
IJERPH | Free Full-Text | Inactivation of Indigenous Microorganisms and Salmonella in Korean Rice Cakes by In-Package Cold Plasma Treatment | HTML
Model of Fungal Development in Stored Barley Ecosystems as a Prognostic Auxiliary Tool for Postharvest Preservation Systems | SpringerLink
Viable counts (log CFU/g) of B. animalis subsp. lactis in goat's milk... | Download Scientific Diagram
Microbiological analysis and assessment of biotechnological potential of lactic acid bacteria isolated from Tunisian flours | Annals of Microbiology | Full Text
Total viable count (TVC), mold, yeast and coliform count (cfu/g) of... | Download Table
Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure changes - ScienceDirect
Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread. - Abstract - Europe PMC
Microorganisms | Free Full-Text | Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation | HTML
Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions - Harth - 2018 - Food Science & Nutrition - Wiley Online Library
Dynamics of the microbial numbers of the dry feed and moist feed,... | Download Scientific Diagram
Frontiers | Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses | Microbiology
Foods | Free Full-Text | Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making | HTML
Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure changes - ScienceDirect
Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads | Scientific Reports
Taxonomic Structure and Monitoring of the Dominant Population of Lactic Acid Bacteria during Wheat Flour Sourdough Type I Propagation Using Lactobacillus sanfranciscensis Starters | Applied and Environmental Microbiology
Viable counts (log CFU/g) of B. animalis subsp. lactis in goat's milk... | Download Scientific Diagram
PDF) Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnuts
Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread - Abstract - Europe PMC
Model of Fungal Development in Stored Barley Ecosystems as a Prognostic Auxiliary Tool for Postharvest Preservation Systems | SpringerLink
Microbial counts (log cfu/g) in raw milk, sour milk and ayib cooked at... | Download Table