Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits
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DOI: 10.3389/fmicb.2022.969460
Abstract: Sourdough (SD) fermentation is a traditional biotechnological process used to improve the properties of baked goods. Nowadays, SD fermentation is studied for its potential health effects due to the presence of postbiotic-like components, which refer… read more here.
Keywords: postbiotic like; like components; health benefits; bacteria yeasts ... See more keywords