The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread

Author:

Bartkiene Elena,Schleining Gerhard,Juodeikiene Grazina,Vidmantiene Daiva,Krungleviciute Vita,Rekstyte Toma,Basinskiene Loreta,Stankevicius Mantas,Akuneca Ieva,Ragazinskiene Ona,Maruska Audrius

Funder

Research Council of Lithuania

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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3. Effect of lactic acid bacteria and yeast starter cultures on the soaking time and quality of “Ofada” rice;Adeniran;Food and Nutrition Sciences,2012

4. Improving the quality of nutrient-rich Teff (Eragrostis tef) breads by combination of enzymes in straight dough and sourdough breadmaking;Alaunyte;Journal of Cereal Sciences,2012

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

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