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Journal: Fermentation, 2025
Volume: 11
Number: 498
498
Article: Screening Sourdough Starter Cultures from Yeast and Lactic Acid Bacteria Isolated from Mexican Cocoa Mucilage and Coffee Pulp for Bread Quality Improvement
Authors: by Natali Hernández-Parada, Hugo Gabriel Gutiérrez-Ríos, Patricia Rayas-Duarte, Oscar González-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, María Cruz Figueroa-Espinoza and Claudia Yuritzi Figueroa-Hernández
Link: https://www.mdpi.com/2311-5637/11/9/498

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