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
Reference37 articles.
1. Guidelines for measurement of volume by rapeseed displacement;AACC Method 10–05.01,2003
2. Measurement of bread firmness by universal testing machine;AACC Method 74–09.01,1995
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
Cited by
20 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献