Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough-Reference-Cited by-同舟云学术

Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough

Published:2023-03 Issue: Volume:177 Page:114587
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Calasso Maria,Marzano Marinella,Caponio Giusy Rita,Celano Giuseppe,Fosso Bruno,Calabrese Francesco Maria,De Palma Domenico,Vacca Mirco^ORCID,Notario Elisabetta,Pesole Graziano,De Angelis Maria,De Leo Francesca

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

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3. Weissella cibaria short‐fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation;Bavaro;International Journal of Food Science and Technology,2021

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5. Improved selection of internal transcribed spacer-specific primers enables quantitative, ultra-high-throughput profiling of fungal communities;Bokulich;Applied and Environmental Microbiology,2013

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