pandoro
Selected indexed studies
- Comparison of cultural methods for the identification and molecular investigation of yeasts from sourdoughs for Italian sweet baked products. (FEMS Yeast Res, 2004) [PMID:15040949]
- Pressurized liquid extraction of lipids for the determination of oxysterols in egg-containing food. (J Chromatogr A, 2001) [PMID:11403475]
- The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods. (Int J Food Microbiol, 2013) [PMID:23558189]
_Worker-drafted node — pending editorial review._
Connections
pandoro helps
Sources
- Comparison of cultural methods for the identification and molecular investigation of yeasts from sourdoughs for Italian sweet baked products. (2004) pubmed
- Pressurized liquid extraction of lipids for the determination of oxysterols in egg-containing food. (2001) pubmed
- The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods. (2013) pubmed