Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii

Written By Fiona Bellinger

Zhang, Y., Momoisea, P., Lin, Q., Liang, J., Burrow, K., & Serventi, L. (2023). Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii. Sustainability (Switzerland), 15(10). https://doi.org/10.3390/su1510815

Fiona Bellinger
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Spider and harvestmen biodiversity in New Zealand horticultural ecosystems
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Fermentation of plant‐based dairy alternatives by lactic acid bacteria