The sourdough microflora Microbiological, biochemical and breadmaking characteristics of doughs fermented with freeze-dried mixed starters, freeze-dried wheat sourdough and mixed fresh-cell starters

Overview of attention for article published in European Food Research and Technology, January 1996

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In the top 25% of all research outputs scored by Altmetric
High Attention Score compared to outputs of the same age (84th percentile)

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patent: 2 patents

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Application WO-2017060230-A1

World Intellectual Property Organisation (WIPO)

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Application BE-1023365-B1

Belgium