New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough
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Published:2017-08
Issue:
Volume:81
Page:101-110
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ISSN:0023-6438
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Container-title:LWT - Food Science and Technology
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language:en
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Short-container-title:LWT - Food Science and Technology
Author:
Scarnato Lucilla,
Montanari Chiara,
Serrazanetti Diana Isabella,
Aloisi Iris,
Balestra Federica,
Del Duca StefanoORCID,
Lanciotti Rosalba
Cited by
32 articles.
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