Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread

Year of publication

2022

Authors

Lopes Graça, Carla Alexandra; Edelmann, Minnamari; Raymundo, Anabela; Sousa, Isabel; Coda, Rossana; Sontag-Strohm, Tuula; Huang, Xin

Organizations and authors

University of Helsinki

Lopes Graça Carla Alexandra

Edelmann Minnamari

Coda Rossana

Sontag-Strohm Tuula

Huang Xin

Publication type

Publication format

Article

Parent publication type

Journal

Article type

Original article

Audience

Scientific

Peer-reviewed

Peer-Reviewed

MINEDU's publication type classification code

A1 Journal article (refereed), original research

Publication channel information

Journal/Series

Journal of functional foods

Parent publication name

Journal of functional foods

Volume

Article number

104877

Pages

104877

ISSN

1756-4646

Publication forum

70960

Publication forum level

Open access

Open access in the publisher’s service

Yes

Open access of publication channel

Fully open publication channel

Self-archived

Yes

License of the self-archived publication

CC BY NC ND

Other information

Fields of science

Other agricultural sciences

Keywords

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Publication country

United States

Internationality of the publisher

International

Language

English

International co-publication

Yes

Co-publication with a company

DOI

10.1016/j.jff.2021.104877

The publication is included in the Ministry of Education and Culture’s Publication data collection

Yes