Characteristics of bread making doughs: influence of sourdough fermentation on the fundamental rheological properties-Reference-Cited by-同舟云学术

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Characteristics of bread making doughs: influence of sourdough fermentation on the fundamental rheological properties

Published:2005-08-31 Issue:1-2 Volume:222 Page:54-57
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Angioloni Alessandro,Romani Santina,Pinnavaia Gian Gaetano,Rosa Marco Dalla

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/s00217-005-0087-x.pdf

Reference29 articles.

1. Röcken W, Voysey PA (1995). J Appl Bacteriol Symp Suppl 79:38–48

2. Hammes WP, Gänzle MG (1998). In Wood BJB microbiology of fermented foods. Blackie, London 1, pp 199–216

3. Gobetti M (1998). Trends Food Sci Technol 9:267–274

4. Brandi MJ, Hammes WP (2001). Getreide Mehl und Brot. 55:341–345

5. Galli C, Ottogalli G (1973). Annual Rev Microbiol Enzimol 23:39–49

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