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Bermejo Elisabeth, Filali Rayen & Taidi Behnam. (2021) Microalgae culture quality indicators: a review. Critical Reviews in Biotechnology 41:4, pages 457-473.
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Lorenzo Nissen, Manuela Rollini, Claudia Picozzi, Alida Musatti, Roberto Foschino & Andrea Gianotti. (2020) Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach. Microorganisms 8:6, pages 792.
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Shayma Thyab Gddoa Al-Sahlany & Alaa Mohammed Salih Al-musafer. (2020) Effect of substitution percentage of banana peels flour in chemical composition, rheological characteristics of wheat flour and the viability of yeast during dough time. Journal of the Saudi Society of Agricultural Sciences 19:1, pages 87-91.
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Tongjie Liu, Yang Li, Faizan A. Sadiq, Huanyi Yang, Jingsi Gu, Lei Yuan, Yuan Kun Lee & Guoqing He. (2018) Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread. Food Chemistry 242, pages 404-411.
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