Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin-Reference-Cited by-同舟云学术

Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin

Published:2023-06 Issue: Volume:395 Page:110194
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Gaglio Raimondo,Tesoriere Luisa,Maggio Antonella,Viola Enrico,Attanzio Alessandro,Frazzitta Anna,Badalamenti Natale,Bruno Maurizio,Franciosi Elena,Moschetti Giancarlo,Sottile Francesco,Settanni Luca,Francesca Nicola

Funder

Ministero dello Sviluppo Economico

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference92 articles.

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4. Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation;Alfonzo;Food Microbiol.,2017

5. Approved Methods of the AACC,2000

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