Impact of Bacillus spp. fermentation on bread functional and sensory quality

European Food Research and Technology 2026

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Authors: Maria Robles-Hernandez, Christy Alsado, Wendy Victoria Wismer, Michael G. Gänzle
DOI: 10.1007/s00217-026-05057-0
Cited by: 0
References: 53

Fields of Study & Subjects

Probiotics and Fermented Foods Food composition and properties Food Quality and Safety Studies

Publication details

Journal / source
European Food Research and Technology
Volume
252
Issue
3
Publication date
17 February 2026
Language
EN