title: A review of the application of sourdough technology to wheat breads.
authors.affiliation: Department of Food and Nutritional Sciences, National University of Ireland Cork, Ireland.
authors.forename: Charmaine I
authors.initials: CI
authors.lastname: Clarke
authors.forename: Elke K
authors.initials: EK
authors.lastname: Arendt
mesh_terms: D001939:Bread; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation; D005524:Food Technology; D009753:Nutritive Value; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D012434:Secale / Q000737:chemistry / Q000382:microbiology; D013649:Taste; D014908:Triticum / Q000737:chemistry / Q000382:microbiology