Biochemical changes during a submerged chickpea fermentation used as a leavening agent for bread production-Reference-Cited by-同舟云学术

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Biochemical changes during a submerged chickpea fermentation used as a leavening agent for bread production

Published:2006-07-01 Issue:6 Volume:224 Page:715-723
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Hatzikamari M.,Kyriakidis D. A.,Tzanetakis N.,Biliaderis C. G.,Litopoulou-Tzanetaki E.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-006-0363-4.pdf

Reference46 articles.

1. Amr AS, Yaseen EL (1994) Int J Food Sci Technol 29:441–448

2. Köksel H, Sivri D, Scanlon MG, Bushuk W (1998) Food Res Int 31:659–665

3. Estevez AM, Figuerola F, Vasquez M, Castillo E, Yanez E (1987) Arch Latinoam Nutr 37:515–524

4. Tulbek MC, Hall C, Schwarz JG (2003) Abstract in IFT Annual Meeting, Chicago, July 13–16

5. Association of Official Analytical Chemists (1990) Official methods of analysis. 15th edn. AOAC, Virginia

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