Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeast
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Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4614-5425-0_9.pdf
Reference104 articles.
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2. Katina K, Arendt E, Liukkonen K-H, Autio K, Flander L, Poutanen K (2005) Potential of sourdough for healthier cereal products. Trends Food Sci Technol 16(1–3):104–112
3. Valjakka TT, Kerojoki H, Katina K (2003) Chapter 11: Sourdough bread in Finland and Eastern Citation Information Europe. In: Kulp K, Lorenz K (eds) Handbook of dough fermentations. Marcel Dekker Inc, New York, USA
4. Katina K, Juvonen R, Laitila A, Flander L, Nordlund E, Kariluoto S, Piironen V, Poutanen K (2012) Fermented wheat bran as a functional ingredient in baking. Cereal Chem 189(2): 126–134
5. Lappi J, Selinheimo E, Schwab U, Katina K, Lehtinen P, Mykkänen H, Kolehmainen M, Poutanen K (2010) Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses. J Cereal Sci 51(1):152–158
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