RT @ClementYChow: Food for thought “The sourdough breads fermented with a combination of lactobacilli and yeast had a more complex profile…
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Food for thought “The sourdough breads fermented with a combination of lactobacilli and yeast had a more complex profile of volatiles, particularly with respect to esters.” https://t.co/uEgJrWIWZz
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This Friday on our Lab Group Journal Club we will be discussing the amazing world of Sourdough Cultures #bread #microbiology #yeast #sourdough https://t.co/RMWcq5HGS7
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Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread https://t.co/cJKij5oR1p