Masa madre (Spanish Wikipedia)

Analysis of information sources in references of the Wikipedia article "Masa madre" in Spanish language version.

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doi.org

dx.doi.org

Arendt EK, Moroni A, Zannini E (2011 Aug 30). «Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread». Microb Cell Fact. 10 Suppl 1: S15. PMC 3231922. PMID 21995616. doi:10.1186/1475-2859-10-S1-S15.
Moroni AV, Dal Bello F, Arendt EK (2009 Oct). «Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?». Food Microbiol 26 (7): 676-84. PMID 19747600. doi:10.1016/j.fm.2009.07.001.
Arendt EK, Ryan LA, Dal Bello F (2007 Apr). «Impact of sourdough on the texture of bread». Food Microbiol 24 (2): 165-74. PMID 17008161. doi:10.1016/j.fm.2006.07.011.

google.es

books.google.es

Yarza, Ibán (26 de octubre de 2017). Pan de pueblo: Recetas e historias de los panes y panaderías de España. Penguin Random House Grupo Editorial España. p. 17. ISBN 978-84-16895-40-3. Consultado el 21 de enero de 2022.

nih.gov

ncbi.nlm.nih.gov

Arendt EK, Moroni A, Zannini E (2011 Aug 30). «Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread». Microb Cell Fact. 10 Suppl 1: S15. PMC 3231922. PMID 21995616. doi:10.1186/1475-2859-10-S1-S15.
Moroni AV, Dal Bello F, Arendt EK (2009 Oct). «Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?». Food Microbiol 26 (7): 676-84. PMID 19747600. doi:10.1016/j.fm.2009.07.001.
Arendt EK, Ryan LA, Dal Bello F (2007 Apr). «Impact of sourdough on the texture of bread». Food Microbiol 24 (2): 165-74. PMID 17008161. doi:10.1016/j.fm.2006.07.011.