Application of sourdough in gluten-free bakery products-Reference-Cited by-同舟云学术

Application of sourdough in gluten-free bakery products

Published:2024-05-23 Issue: Volume: Page:1-21
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Dan Hangyan¹²,Li Hongyu¹,Li Cheng¹,Fang Zhengfeng¹,Hu Bin¹,Chen Hong¹,Wang Caixia¹,Chen Saiyan¹,Hui Teng¹,Wu Wenjuan³,Zeng Zhen¹,Liu Yuntao¹⁴

Affiliation:

1. College of Food Science, Sichuan Agricultural University, Yaan, China

2. Sichuan Yaomazi Food Co., Ltd, Meishan, Sichuan, China

3. College of Science, Sichuan Agricultural University, Yaan, China

4. Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Yaan, China

Funder

the Science and Technology Department of Sichuan Province

the Research Project of Sichuan Cuisine Development Research Center

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2024.2356256

Reference155 articles.

1. Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges

2. Chestnut flour sourdough for gluten-free bread making

3. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

4. Sprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive properties

5. Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs

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