In Situ Effects of 4,6-α- and 4,3-α-Glucanotransferases During Sourdough Fermentation: Assessing Microbial Community Dynamics, Bread Glycemic Index, Staling, and Texture.
- DOI
- 10.3390/foods15152757
- Published
- 2026 Aug 5
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15152757,
title = {In Situ Effects of 4,6-α- and 4,3-α-Glucanotransferases During Sourdough Fermentation: Assessing Microbial Community Dynamics, Bread Glycemic Index, Staling, and Texture.},
author = {Zehir-Şentürk D and Demirgül F and Niçin RT and Ucar RA and Şimşek Ö},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15152757},
url = {https://doi.org/10.3390/foods15152757}
}RIS
TY - JOUR TI - In Situ Effects of 4,6-α- and 4,3-α-Glucanotransferases During Sourdough Fermentation: Assessing Microbial Community Dynamics, Bread Glycemic Index, Staling, and Texture. AU - Zehir-Şentürk D AU - Demirgül F AU - Niçin RT AU - Ucar RA AU - Şimşek Ö PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15152757 UR - https://doi.org/10.3390/foods15152757 ER -
APA
D, Z., F, D., RT, N., RA, U., & Ö, Ş. (2026). In Situ Effects of 4,6-α- and 4,3-α-Glucanotransferases During Sourdough Fermentation: Assessing Microbial Community Dynamics, Bread Glycemic Index, Staling, and Texture.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15152757
Source records
- pubmed · retrieved 2026-09-26T20:27:44.955Z
- europe-pmc · retrieved 2026-09-26T20:27:44.969Z
- doaj · retrieved 2026-09-26T20:27:44.964Z