What's the fuss with fermented foods?
1) How the sourdough may affect the functional features of leavened baked goods. 2) Enzymatic and bacterial conversions during sourdough fermentation. 3) Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluable magnesium. 4) Functional properties of Lactobacillus strains isolated from kimchi. 5) Importance of lactic acid bacteria in Asian fermented foods.