Author:
Siepmann Francieli B.,Ripari Valery,Waszczynskyj Nina,Spier Michele R.
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference204 articles.
1. Abegaz, K. (2014). Isolation, characterization and identification of lactic acid bacteria involved in traditional fermentation of borde, an ethiopian cereal beverage. International Journal of Food and Nutrition Sciences, 1(1), 07–15.
2. Aguilar, N., Albanell, E., Miñarro, B., & Capellas, M. (2016). Chestnut flour sourdough for gluten-free bread making. European Food Research Technology. doi: 10.1007/s00217-016-2679-z .
3. Alencar, N. M. M., Steel, C. J., Alvim, I. D., De Morais, E. C., & Bolini, M. A. (2015). Addition of quinoa and amaranth flour in gluten-free bread: temporal profile and instrumental analysis. LWT-Food Science and Technology, 62, 1011–1018.
4. Alexandre, H., & Guilloux-Benatier, M. (2006). Yeast autolysis in sparkling wine—a review. Australian Journal of Grape and Wine Research., 12, 119–112.
5. Alfonzo, A., Urso, V., Corona, O., Francesca, N., Amato, G., Settanni, L., & Di Miceli, G. (2016). Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria. International Journal of Food Microbiology. doi: 10.1016/j.ijfoodmicro.2016.06.027 .
Cited by
92 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献