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Application of Response Surface Methodology in the Development of Gluten‐Free Bread

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The genus Weissella: taxonomy, ecology and biotechnological potential

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Exopolysaccharide-Forming Weissella Strains as Starter Cultures for Sorghum and Wheat Sourdoughs

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Biopolymers from Lactic Acid Bacteria. Novel Applications in Foods and Beverages

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Comparison of the impact of dextran and reuteran on the quality of wheat sourdough bread

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Physiology and Biochemistry of Lactic Acid Bacteria

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Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential

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