Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference50 articles.
1. Kernel, milling and baking properties of spring-type spelt and einkorn wheats;Abdel-Aal;Journal of Cereal Science,1997
2. Impact of sourdough on the texture of bread;Arendt;Food Microbiology,2007
3. Cultivated ancient wheats (Triticum spp.): A potential source of health-beneficial food products;Arzani;Comprehensive Reviews in Food Science and Food Safety,2017
4. Antifungal hydroxy fatty acids produced during sourdough fermentation: Microbial and enzymatic pathways, and antifungal activity in bread;Black;Applied and Environmental Microbiology,2013
5. Chemical and nutritional properties of white bread leavened by lactic acid bacteria;Bottani;Journal of Functional Foods,2018
Cited by 17 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. How to deliver sourdough with appropriate characteristics for the bakery industry? The answer may be provided by microbiota;Food Bioscience;2023-12
2. Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome;Food Research International;2023-11
3. A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production;Foods;2023-10-11
4. The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs;Frontiers in Microbiology;2023-10-04
5. Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects;Foods;2023-08-27
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