"
Use of Lactobacillus from Pulque in Sourdough"
written by A. Quintero Lira, M. G. Alvarado-Resendiz, S. Soto Simental, J. Piloni Martini, Ma. I. Reyes-Santamaria, N. Guemes-Vera,
published by
Advances in Microbiology,
Vol.4 No.14, 2014
has been cited by the following article(s):
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[1]
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Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread
Foods,
2021
DOI:10.3390/foods10030635
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[2]
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Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread
Foods,
2021
DOI:10.3390/foods10092227
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[3]
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Rheological and thermal properties of dough and textural and microstructural characteristics of bread with pulque as leavening agent
International Journal of Gastronomy and Food Science,
2017
DOI:10.1016/j.ijgfs.2017.03.001
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[4]
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Isolation, Identification and Partial Characterization of a Lactobacillus casei Strain with Bile Salt Hydrolase Activity from Pulque
Probiotics and Antimicrobial Proteins,
2015
DOI:10.1007/s12602-015-9202-x
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