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

ISSN Print: 2165-3402
ISSN Online: 2165-3410
www.scirp.net/journal/aim
E-mail: [email protected]

Citations

"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

has been cited by the following article(s):

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	International Journal of Food …, 2024

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[2]	Nutritional Properties, Antioxidant Activity, and Consumer Acceptability of Sourdough Bread Supplemented with Marine Algae Powder Using Selected Traditional Starters Phycology, 2025 DOI:10.3390/phycology5010007

[3]	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