Sourdough is one of the most promising technologies for gluten-free bread. The selection of appropriate starter cultures for the production of gluten-free sourdoughs is of […]
Identification of yeast species involved in fermentation of the Kazakh camel dairy product–shubat
In certain countries of the world, camel’s milk is used for food on a level with cow’s milk. Shubat is a traditional food product based […]