Bread dough starters

NIAID Data Ecosystem2026-03-13 收录

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https://www.ncbi.nlm.nih.gov/bioproject/PRJNA830458

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Functional properties of LAB used as starter cultures for wheat sourdough

创建时间：

2022-04-21

Microbial diversity in bread doughs

Bacterial and eukaryotic diversity in bread doughs following different fermentation times and inocula

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Properties of bread produced from Chinese steamed bun starter doughs and Thai traditional starter (Loog-pang)

Lactic acid bacteria (LAB) and yeasts were isolated from the Chinese steamed bun starter doughs (CSB-SD) from four different commercial sources. Thirty-one LAB and eight yeast strains were isolated. T

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Global Dough and Bread Conditioner comes with the extensive industry analysis of development components, patterns, flows and sizes. The report also calculates present and past market values to forecas

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Microbial diversity in bread doughs

Bacterial and eukaryotic diversity in bread doughs following different fermentation times and inocula

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Frozen Bread Dough Market

Global Frozen Bread Dough Market Report 2022 comes with the extensive industry analysis of development components, patterns, flows and sizes. The report also calculates present and past market values

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