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How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods

  • Published:2016-12 Issue: Volume:239 Page:44-53
  • ISSN:0168-1605
  • Container-title:International Journal of Food Microbiology
  • language:en
  • Short-container-title:International Journal of Food Microbiology

Author:

Pontonio Erica,Rizzello Carlo G.,Di Cagno Raffaella,Dousset Xavier,Clément Héliciane,Filannino Pasquale,Onno Bernard,Gobbetti Marco

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference98 articles.

1. Azoxystrobin and soil interactions: degradation and impact on soil bacterial and fungal communities;Adetutu;J. Appl. Microbiol.,2008

2. Agence Bio, 2014. La bio dans l'Union Européenne, in: Bio, L.c.d.l.A. (Ed.), p. 40.

3. Bread Market Report;AIBI,2013

4. Influence of health and environmental information on hedonic evaluation of organic and conventional bread;Annett;J. Food Sci.,2008

5. Sensory profiles of bread made from paired samples of organic and conventionally grown wheat grain;Annett;J. Food Sci.,2007

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