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doi:10.1094/CFW-52-2-0056 |
VIEW ARTICLE Third International Symposium on Sourdough—From Tradition to Innovation M. Gänzle (1) and M. Gobbetti (2). (1) Department of Agricultural, Food, and Nutritional Sciences, University of Alberta, Edmonton, Canada. (2) Agriculture Faculty of the Università, Bari, Italy. Cereal Foods World 52(2):56-57. The most recent developments in sourdough applications from an ecological, biochemical, molecular, nutritional, and consumer point of view were the topics of the Third International Symposium on Sourdough, held in October 2006. The meeting was organized by the Department of Plant Protection and Applied Microbiology, University of Bari, Italy, and by Cereals & Europe, the European section of AACC International.
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