default author photo

Janira Prichula

Federal University of Health Sciences of Porto Alegre (UFCSPA) - Department of Health Sciences

United States

SCHOLARLY PAPERS

1

DOWNLOADS

116

TOTAL CITATIONS

0

Scholarly Papers (1)

1.

Effect of Leavening Time in Sourdough Microbiota: An Approach Using Organic and Conventional Whole Wheat Flours

Number of pages: 27 Posted: 26 Aug 2021 Last Revised: 23 Dec 2021
Federal University of Rio Grande do Sul (UFRGS/PPGA) - Department of Microbiology, Immunology and Parasitology (ICBS), Technical University of Denmark - The Novo Nordisk Foundation Center for Biosustainability- Sustainable Food Innovation Group, Federal University of Rio Grande do Sul (UFRGS/PPGA) - Department of Microbiology, Immunology and Parasitology (ICBS), Federal University of Rio Grande do Sul (UFRGS/PPGA) - Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS/PPGA) - Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS/PPGA), Federal University of Health Sciences of Porto Alegre (UFCSPA) - Department of Health Sciences, Federal University of Rio Grande do Sul (UFRGS/PPGA) - Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS/PPGA) - Department of Microbiology, Immunology and Parasitology (ICBS), Federal University of Rio Grande do Sul (UFRGS/PPGA) - Institute of Food Science and Technology and Federal University of Rio Grande do Sul (UFRGS/PPGA) - Department of Microbiology, Immunology and Parasitology (ICBS)
Downloads 116 (617,542)

Abstract:

Loading...

yeast, Lactic acid bacteria, acetic acid bacteria, microbial composition, fermentation