Προζυμένιο ψωμί (Greek Wikipedia)

Analysis of information sources in references of the Wikipedia article "Προζυμένιο ψωμί" in Greek language version.

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  • Panel on the Applications of Biotechnology to Traditional Fermented Foods, National Research Council (1992). Applications of Biotechnology in Traditional Fermented Foods. The National Academies Press. ISBN 9780309046855. Ανακτήθηκε στις 28 Ιουνίου 2012. This can be achieved by the sourdough process, in which some portion of one batch of fermented dough is used to inoculate another batch. This practice is also referred to as "back-slopping" or inoculum enrichment. The resulting starters are active and should not be stored but used in a continuous manner. 

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  • «Lahoh Sana'ani». Sheba Yemeni Foods. 18 Μαΐου 2012. Ανακτήθηκε στις 30 Σεπτεμβρίου 2016. Lahoh is a sourdough flatbread which is eaten in Yemen Somalia, Djibouti, and Ethiopia. 

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  • Stolz, Peter; Böcker, Georg; Vogel, Rudi F.; Hammes, Walter P. (1993). «Utilisation of maltose and glucose by lactobacilli isolated from sourdough». FEMS Microbiology Letters 109 (2–3): 237–242. doi:10.1016/0378-1097(93)90026-x. ISSN 0378-1097. 

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