Impact of sourdough on the texture of bread-Reference-Cited by-同舟云学术

Impact of sourdough on the texture of bread

Published:2007-04 Issue:2 Volume:24 Page:165-174
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Arendt Elke K.,Ryan Liam A.M.,Dal Bello Fabio

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference98 articles.

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4. Note on the sodium dodecyl sulfate test of breadmaking quality: comparison with Pelshenke and Zeleny tests;Axford;Cereal Chem.,1979

5. Microflora of the sour dough of wheat flour bread. XI. Changes during fermentation in the microflora of sour doughs prepared by a multi-stage process and of bread doughs thereof;Barber;Rev. Agroquím. Tecnol. Aliment.,1989

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