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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > foods > dough > sourdough × 103 items, grouped by Geographical Locations (view ungrouped items) Africa (1)    (Click to View) Microbiological and chemical characterisation of ting, a sorghum-based sourdough product from Botswana International journal of food microbiology Asia (2)    (Click to View) Diversity of lactic acid bacteria and yeasts in traditional sourdoughs collected from western region in Inner Mongolia of China Food control (Click to View) Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds Food chemistry Europe (4)    (Click to View) Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy) Antonie van Leeuwenhoek (Click to View) Combination of Multiplex PCR and PCR-Denaturing Gradient Gel Electrophoresis for Monitoring Common Sourdough-Associated Lactobacillus Species Applied and environmental microbiology (Click to View) Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs International journal of food microbiology (Click to View) A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours Systematic and applied microbiology North America (1)    (Click to View) Sourdough products for convenient use in baking Food microbiology