Impact of dry sourdough based on a fermented chickpea starter on quality characteristics and shelf life of gluten-free bread-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Impact of dry sourdough based on a fermented chickpea starter on quality characteristics and shelf life of gluten-free bread

Published:2023-06 Issue: Volume:53 Page:102780
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Gidari - Gounaridou Chrysanthi,Nouska Chrysanthi,Hatzikamari Magdalini,Kotsiou Kali^ORCID,Biliaderis Costas G.^ORCID,Lazaridou Athina^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference52 articles.

1. 10–05.01: Rapeseed displacement,2010

2. 44-15.02: Moisture content,2010

3. Dynamics of the development of chick-peas fermentation microflora;Antonova-Nikolova;Comptes Rendus de l'Academie Bulgare des Sciences,2002

4. Texture properties of formulated wheat doughs Relationships with dough and bread technological quality;Armero;Zeitschrift für Lebensmittel-Untersuchung und -Forschung A,1997

5. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life;Axel;Food Microbiology,2015

Cited by 6 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

1. Partial substitution of wheat flour with kiwi starch: Rheology, microstructure changes in dough and the quality properties of bread;Food Chemistry: X;2024-10

2. Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour;Foods;2024-07-22

3. Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life;Food Hydrocolloids;2024-05

4. Enhancing the highland barley-wheat dough network structure and bread quality using freeze-dried sourdough powder with inulin as a protectant;LWT;2024-01

5. Flaxseed and sprouted lentil seeds as functional ingredients in the development of nutritionally fortified “clean-label” gluten-free breads;Food Hydrocolloids for Health;2023-12

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3