Formation of Oligosaccharides and Polysaccharides by Lactobacillus reuteri LTH5448 and Weissella cibaria 10M in Sorghum Sourdoughs

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Sucrose Metabolism and Exopolysaccharide Production in Wheat and Rye Sourdoughs byLactobacillus sanfranciscensis

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Molecular Characterization of a Novel Glucosyltransferase from Lactobacillus reuteri Strain 121 Synthesizing a Unique, Highly Branched Glucan with α-(1→4) and α-(1→6) Glucosidic Bonds

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Utilization of electron acceptors by lactobacilli isolated from sourdough

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Influence of Prebiotic Additions on the Quality of Gluten-free Bread and on the Content of Inulin and Fructooligosaccharides

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Dietary carbohydrates and health: do we still need the fibre concept?

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How the sourdough may affect the functional features of leavened baked goods

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Formation of oligosaccharides and polysaccharides by Lactobacillus reuteri LTH5448 and Weissella cibaria 10M in sorghum sourdough

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