Sourdough is a natural culture of micro-organisms, mainly yeasts and lactic acid bacteria, used in the fermentation of bakery products. It is composed of a dynamic and complex mixture of these microorganisms, where yeasts, such as Saccharomyces cerevisiae, and lactic acid bacteria, such as Lactobaci...
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https://revistas.sena.edu.co/index.php/int/article/view/6312 |
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