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Envisioning Wheat Flour Dough as a Triphasic Medium to Predict Bubbles Stability

Wheat glutenin subunits and dough elasticity

Wheat glutenin subunits and dough elasticity

The bubble size distribution in wheat flour dough

Influence of fermentation time on characteristics of sourdough bread

Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor

Effect of Varying Protein Content and Glutenin-to-Gliadin Ratio on the Functional Properties of Wheat Dough

LACTIC ACID BACTERIA FROM SPONTANEOSLY FERMENTED RYE SOURDOUGH

LACTIC ACID BACTERIA FROM SPONTANEOSLY FERMENTED RYE SOURDOUGH

Sourdough microbial community dynamics

Microbial ecology of sourdough fermentations

Enzymatic and bacterial conversions during sourdough fermentation

Amylase from wheat (Triticum aestivum) seeds

Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs

Phytase activity in sourdough lactic acid bacteria

Collective unconscious

1-s2.0-S09Fate, activity, and impact of ingested bacteria within the human gut microbiota66842X15000566-main

Physical Properties of Water-Soluble Pentosans from Different Wheat Varieties

Microbiological and physicochemical properties of sourdough bread from sorghum flour

Rheology & the Breadmaking Process

Thumb Hammer Pluck Slap bass patterns

Belcanto Studies

All-State SR Samples HS Bass1

Bach Johann Sebastian Solo Cello Suites Suite 1

The Chicken

Lydian Scales for Bass