sourdough mix-grain
Selected indexed studies
- Sourdough Bread Quality: Facts and Factors. (Foods, 2024) [PMID:38998638]
- Sourdough Microbiome Comparison and Benefits. (Microorganisms, 2021) [PMID:34201420]
- Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation. (Foods, 2024) [PMID:39517147]
_Worker-drafted node — pending editorial review._
Connections
sourdough mix-grain helps
Sources
- Sourdough Microbiome Comparison and Benefits. (2021) pubmed
- Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation. (2024) pubmed
- Sourdough Bread Quality: Facts and Factors. (2024) pubmed
- Nutritional benefits of sourdoughs: A systematic review. (2023) pubmed
- The slow rise of sourdough: a nutrition audit of the bread category highlights whole grain. (2023) pubmed
- Does sourdough bread provide clinically relevant health benefits? (2023) pubmed
- Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential. (2024) pubmed
- Application of sourdough in gluten-free bakery products. (2025) pubmed
- Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients. (2023) pubmed
- How the sourdough may affect the functional features of leavened baked goods. (2014) pubmed