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KOMBREAD, Kombucha as a Functional Starter for Sourdough Bread: Physicochemical Properties, Microbiological Characterization, and Quality Evaluation — Europe PMC PMID:42819764

Source: Europe PMC (en)
Original: https://europepmc.org/article/MED/42819764
DOI: 10.1002/fsn3.72433
License (as archived): solo-consultazione
Archived: 2026-10-07T18:44:31.212Z
SHA-256 of the archived text: b759a6762c6b1ae779d0e40f503a422adf646b0cf2caa7e5c5c0e24f354cd946
Stable URL of this page: https://metraipolis.com/documento/dc_415e73be72d2

How to cite

KOMBREAD, Kombucha as a Functional Starter for Sourdough Bread: Physicochemical Properties, Microbiological Characterization, and Quality Evaluation — Europe PMC PMID:42819764 — Europe PMC (en), https://europepmc.org/article/MED/42819764 (solo-consultazione); archived copy: https://metraipolis.com/documento/dc_415e73be72d2 (Metraipolis archive dc_415e73be72d2, sha256 b759a6762c6b1ae779d0e40f503a422adf646b0cf2caa7e5c5c0e24f354cd946)

BibTeX

@misc{dc415e73be72d2,
  title = {KOMBREAD, Kombucha as a Functional Starter for Sourdough Bread: Physicochemical Properties, Microbiological Characterization, and Quality Evaluation — Europe PMC PMID:42819764},
  howpublished = {Europe PMC (en)},
  url = {https://europepmc.org/article/MED/42819764},
  note = {License solo-consultazione; archived copy https://metraipolis.com/documento/dc_415e73be72d2; sha256 b759a6762c6b1ae779d0e40f503a422adf646b0cf2caa7e5c5c0e24f354cd946},
  year = {2026}
}

Archived text

The text is not reproduced here: the archive holds it as solo-consultazione (consultation only, no republication). Read it at the original source: https://europepmc.org/article/MED/42819764. Agents can read the archived copy with the MCP tool read_document.