Research [ASAP] Production of Type III Sourdough by Spray- and Freeze-Drying Focusing on Organic Acids, Volatile Organic Compounds, and Cell Viability During Storage LikeLiked Jesse Henry Date: January 5, 2025 Less than 1 MinRead Views: 5 ACS Food Science & Technology DOI: 10.1021/acsfoodscitech.4c00826 Source: http://dx.doi.org/10.1021/acsfoodscitech.4c00826 Tags:Materials Industry FacebookTwitterLinkedinWhatsAppTelegramEmail Related articles Photoredox catalytic aminomethylation of sulfonylthiazoles Research January 18, 2025 Covalent porous catalysts for electrochemical reduction of CO2 Research January 18, 2025 Two-step interfacial reaction to design robust cellulose-based films with excellent hydrophobicity and self-cleaning features for single-use delivery bags Research January 17, 2025 Ultrafast Measurements Unlock Secrets of Metal-Metal Bonding Research January 17, 2025 Recent articles Photoredox catalytic aminomethylation of sulfonylthiazoles Research January 18, 2025 Covalent porous catalysts for electrochemical reduction of CO2 Research January 18, 2025 New International Ag Alliance Launches to Harness Land Expertise in Cross-Border Deals Food & Agriculture January 17, 2025 Industry Ag News 1/17 Food & Agriculture January 17, 2025