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Fermentative in situ synthesis of isomalto/malto-polysaccharides in sourdough

Nele Brand1, Florian M Stadler1, Larissa Hahn1

  • 1Institute of Chemistry, Food Chemistry, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany.

Food Chemistry
|May 30, 2025
PubMed

Keywords:
4,6-α-glucanotransferaseBreadFermentationLactic acid bacteriaModificationStarch

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