RETRACTED: Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1) on quality of pan bread during shelf life-Reference-Cited by-同舟云学术

RETRACTED: Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1) on quality of pan bread during shelf life

Published:2019-08 Issue: Volume:111 Page:158-166
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Abedfar Abbas,Hosseininezhad Marzieh,Corsetti Aldo

Funder

Biotechnology Development Council of the Islamic Republic of Iran

Research Institute of Food Science and Technology

Publisher

Elsevier BV

Subject

Food Science

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4. Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs;Aponte;LWT-Food Science and Technology,2014

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

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