Evaluation of shelf life and technological properties of bread elaborated with lactic acid bacteria fermented whey as a bio-preservation ingredient

Author:

Dopazo Victor,Illueca Fran,Luz CarlosORCID,Musto Leo,Moreno Ana,Calpe Jorge,Meca Giuseppe

Publisher

Elsevier BV

Subject

Food Science

Reference72 articles.

1. Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita) produced in a commercial bakery;Aldughpassi;Annals of Agricultural Science,2021

2. Use of an exopolysaccharide-based edible coating and lactic acid bacteria with antifungal activity to preserve the postharvest quality of cherry tomato;Álvarez;Lebensmittel-Wissenschaft und -Technologie,2021

3. Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads;Angioloni;Journal of Cereal Science,2012

4. Asean MAXIMUM use LEVELS of food additives,2021

5. Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread;Axel;International Journal of Food Microbiology,2016

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