Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures-Reference-Cited by-同舟云学术

Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures

Published:2021-11 Issue: Volume:151 Page:112097
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Korcari Dea^ORCID,Secchiero Riccardo,Laureati Monica,Marti Alessandra^ORCID,Cardone Gaetano^ORCID,Rabitti Noemi Sofia,Ricci Giovanni,Fortina Maria Grazia

Publisher

Elsevier BV

Subject

Food Science

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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

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