Lactobacillus-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour
Author:
Funder
Agricultural Biotechnology Research Institute of Iran
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03874-8.pdf
Reference43 articles.
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3. Arendt EK, Ryan LAM, Dal Bello F (2007) Impact of sourdough on the texture of bread. Food Microbiol 24(2):165–174
4. Armero E, Collar C (1996) Antistaling additives, flour type and sourdough process effects on functionality of wheat doughs. J Food Sci 61(2):299–303
5. Brites C, Trigo MJ, Santos C, Collar C, Rosell CM (2008) Maize-based gluten-free bread: influence of processing parameters on sensory and instrumental quality. Food Bioprocess Technol 3(5):707–715
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