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Organic Cultivation of Triticum turgidum subsp durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis
(2015)Triticum turgidum subsp. durum was grown according to four farming systems: conventional (C-ONV), organic with cow manure (O-MAN) or green manure (O-LEG), and without inputs (NOINPUT). Some chemical and technological ... -
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters
(2018)The increasing demand for healthy baked goods boosted studies on sourdough microbiota with beneficial metabolic traits, to be used as potential functional starters. Here, yeast populations of traditional sourdoughs collected ...
