TY  - JOUR 
AU  - Chiva, Rosana
AU  - Uña Álvarez, José Antonio
AU  - Espinosa-Alcantud, María
AU  - Mateos-Horganero, Enrique
AU  - Vega Fernández, Soledad
AU  - Celador Lera, Lorena
AU  - Jiménez López, Ana
AU  - Santos García, María Ángeles
AU  - Velázquez Pérez, María Encarnación
AU  - Tamame González, Mercedes
PY  - 2020
UR  - http://hdl.handle.net/10366/145528
AB  - [EN] Bakers use pure microorganisms and/or traditional sourdoughs as the leavening agent for making bread. The performance of each starter and the substances produced by the microorganisms greatly affect the dough rheology and features of breads....
LA  - eng
PB  - Microorganisms
KW  - Yeasts
KW  - Cereal matrices
KW  - Mother doughs of Spain
KW  - Bakery doughs
KW  - RAPD
KW  - 5.8S-ITS
KW  - D1/D2
KW  - Phenotypic traits
KW  - Fungal microbiome
TI  - Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain
DO  - 10.3390/microorganisms9010047
T2  - Microorganisms
VL  - 9
M2  - 1
ER  -