Effect of short-term sourdough fermentation on wheat protein
Author:
Affiliation:
1. Department of Food Science and Technology, Guru Nanak Dev University Amritsar 143005 India
2. Department of Molecular Biology and Biochemistry, Guru Nanak Dev University Amritsar 143005 India
Funder
Department of Biotechnology , Ministry of Science and Technology
Publisher
Informa UK Limited
Subject
General Earth and Planetary Sciences,General Engineering,General Environmental Science
Link
https://www.cogentoa.com/article/10.1080/23311932.2015.1132983.pdf
Reference28 articles.
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2. Effect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat-flour yoghurt mixture;Bilgi��li;Journal of Food Engineering,2007
3. Wheat sourdough fermentation: Effects of time and acidification on fundamental rheological properties;Clarke;Cereal Chemistry,2004
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