Microbial ecology, biochemical and nutritional features in sprouted composite type I sourdough made of wheat and blend flours

Agricultural and Biological Sciences

• Microbial Ecology 100%
• Sourdough 100%
• Ribosomal RNA 33%
• Grains 33%
• Real-Time Polymerase Chain Reaction 33%
• Nutritive Value 33%
• Pediococcus 33%
• Sprouting 33%
• Lentil 33%
• Wheat Flour 33%
• Raffinose 33%
• Whole Wheat Flour 33%

Food Science

• Wheat Flour 100%
• Type I Sourdough 100%
• Nutritive Value 33%
• Pediococcus 33%
• Lentil 33%
• Real-Time Polymerase Chain Reaction 33%
• Health-promoting Effects 33%
• Whole Wheat 33%
• Whole Wheat Flour 33%

Immunology and Microbiology

• Taxon 100%
• Microflora 66%
• Real-Time Polymerase Chain Reaction 33%
• Sprouting 33%
• Pediococcus 33%
• Ribosomal RNA 33%
• Ribosome RNA 33%