Supplemental material
Files in this Data Supplement:
- Supplemental file 1 - Concentrations of fermentable carbohydrates and total and individual free amino acids in flours used during back slopping of sourdoughs used for the manufacture of traditional/typical Italian breads (Table S1), distribution of dominant lactic acid bacteria species in sourdoughs used for the manufacture of traditional/typical Italian breads (Table S2), and geographical distribution of the nineteen traditional/typical Italian breads whose sourdoughs were analyzed in this study (Fig. S1).
MS Word document, 306K.