Škrobot, Dubravka; Tomić, Jelena; Dapčević-Hadnađev, Tamara; Sakač, Marijana; Hadnađev, Miroslav
(2022)
Spontaneous fermentation of flour and water by naturally occurring lactic acid bacteria and yeasts gives sourdough. Bread produced with sourdough is characterized by numerous nutritional and functional benefits, as well ...