Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa.
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DOI: 10.1016/j.fm.2020.103490
Abstract: Fermented chickpea liquid is used as a leavening agent in chickpea bread production. In the present study, traditional chickpea liquid starter and dough samples were collected from bakeries in Turkey and microbiologically investigated. Culture-independent analysis for… read more here.
Keywords: analysis; chickpea liquid; weissella confusa; chickpea ... See more keywords