Potential Application of Exopolysaccharides from <i>Lactobacillus delbrueckii</i> FASHADFF1 (LDYG2) and <i>Weissella confusa</i> FASHADFF1 (WCFF1) in Sourdough Bread Production

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ISSN Print: 2165-3402
ISSN Online: 2165-3410
www.scirp.org/journal/aim
E-mail: aim@scirp.org

"Potential Application of Exopolysaccharides from Lactobacillus delbrueckii FASHADFF1 (LDYG2) and Weissella confusa FASHADFF1 (WCFF1) in Sourdough Bread Production"
written by Racheal Oluwayemisi Fashogbon, Jadesola Sanusi, Gbemisola Elizabeth Ogunleye, Moyinoluwa Oreoluwa Akintunde, Bukola Christianah Adebayo-Tayo,
published by Advances in Microbiology, Vol.12 No.8, 2022

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[1]	Isolation and screening of lactic acid bacteria and yeast starters from ersho (traditional Ethiopian sourdoughs) and evaluation of their role in bread production International Journal of Food Science & Technology, 2024 DOI:10.1111/ijfs.16810