Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones

Author:

Aparecida Pereira Ana PaulaORCID,Pedrosa Silva Clerici Maria Teresa,Schmiele Marcio,Gioia Júnior Luis Carlos,Nojima Marina Akemi,Steel Caroline Joy,Chang Yoon Kil,Pastore Glaucia Maria,Nabeshima Elizabeth Harumi

Funder

CNPq-Brasil

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Approved methods of the analysis of American Association of cereal chemists international;AACC International,2010

2. pH of flour. Potentiometric method. Procedure 943.02 in AOAC Official Methods of Analysis;AOAC,2010

3. Impact of sourdough on the texture of bread;Arendt;Food Microbiology,2007

4. Microflora de massa madre panaria. IV. Propriedades funcionales em masas elaboradas com harina de trigo de cultivos puros – leveduras y lactobacilos – aislados de masas madre industriales;Barber;Revista de Agroquimica y Tecnologia de Alimentos,1987

5. Use of enzyme to improve the technological quality of a panettone like baked product;Benejam;International Journal of Food Science and Technology,2009

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