Zobrazeno 1 - 10
of 76
pro vyhledávání: '"Sakandar, Hafiz Arbab"'
Autor:
Ma, Teng, Shen, Xin, Shi, Xuan, Sakandar, Hafiz Arbab, Quan, Keyu, Li, Yalin, Jin, Hao, Kwok, Lai-Yu, Zhang, Heping, Sun, Zhihong
Publikováno v:
In Trends in Food Science & Technology August 2023 138:178-198
Autor:
Sakandar, Hafiz Arbab, Zhang, Heping
Publikováno v:
In Science Bulletin 31 August 2022 67(16):1625-1627
Publikováno v:
In Journal of Functional Foods December 2021 87
Autor:
Sakandar, Hafiz Arbab, Zhang, Heping
Publikováno v:
In Trends in Food Science & Technology April 2021 110:55-65
Autor:
Bai, Xiaoye, Shen, Lingling, Gao, Xu, Yu, Zhongjie, Sakandar, Hafiz Arbab, Kwok, Lai-Yu, Sun, Zhihong
Publikováno v:
In Food Research International February 2021 140
Publikováno v:
In Food Research International December 2020 138 Part B
Publikováno v:
In LWT May 2019 104:70-75
Publikováno v:
In International Dairy Journal March 2019 90:28-38
Publikováno v:
In LWT May 2018 91:271-277
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 172-179 (2019)
This study was conducted to evaluate the changes in microbial communities and metabolites during the Chinese traditional sourdough fermentation. A gradual decrease in pH values was observed throughout the fermentation process. A considerable increase
Externí odkaz:
https://doaj.org/article/0760fec0c1be41a2894976ec8923f6a4