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International Journal of Food Microbiology|September 17, 2018
Industrial production of sourdoughs for the baking branch - An overviewMarkus J BrandtFood Microbiology|March 16, 2010
Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdoughChonggang Zhang, Markus J Brandt, Clarissa Schwab, et al.International Journal of Food Microbiology|February 26, 2009
Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as startersStephanie A Vogelmann, Michael Seitter, Ulrike Singer, et al.Applied and Environmental Microbiology|January 7, 2003
Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresisChristiane B Meroth, Jens Walter, Christian Hertel, et al.Annual Review of Food Science and Technology|January 25, 2024
Wheat Sourdough Breadmaking: A Scoping ReviewYamina De Bondt, Celine Verdonck, Markus J Brandt, et al.Pageof 1