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Schlörmann W, Bockwoldt JA, Hübner SM, Wittwer E, Reiners S, Lorkowski S, Dawczynski C, Ehrmann MA, Glei M. Use of the β-Glucan-Producing Lactic Acid Bacteria Strains Levilactobacillus brevis and Pediococcus claussenii for Sourdough Fermentation—Chemical Characterization and Chemopreventive Potential of In Situ-Enriched Wheat and Rye Sourdoughs and Breads. Nutrients. 2022; 14(7):1510. https://doi.org/10.3390/nu14071510

Schlörmann, Wiebke, Julia A. Bockwoldt, Sabine M. Hübner, Elisa Wittwer, Sarah Reiners, Stefan Lorkowski, Christine Dawczynski, Matthias A. Ehrmann, and Michael Glei. 2022. "Use of the β-Glucan-Producing Lactic Acid Bacteria Strains Levilactobacillus brevis and Pediococcus claussenii for Sourdough Fermentation—Chemical Characterization and Chemopreventive Potential of In Situ-Enriched Wheat and Rye Sourdoughs and Breads" Nutrients 14, no. 7: 1510. https://doi.org/10.3390/nu14071510

Schlörmann, W., Bockwoldt, J. A., Hübner, S. M., Wittwer, E., Reiners, S., Lorkowski, S., Dawczynski, C., Ehrmann, M. A., & Glei, M. (2022). Use of the β-Glucan-Producing Lactic Acid Bacteria Strains Levilactobacillus brevis and Pediococcus claussenii for Sourdough Fermentation—Chemical Characterization and Chemopreventive Potential of In Situ-Enriched Wheat and Rye Sourdoughs and Breads. Nutrients, 14(7), 1510. https://doi.org/10.3390/nu14071510