Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread

Author:

Graça CarlaORCID,Edelmann Minnamari,Raymundo Anabela,Sousa Isabel,Coda Rossana,Sontag-Strohm Tuula,Huang XinORCID

Funder

Fundação para a Ciência e a Tecnologia

Universidade de Lisboa

LEAF

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference55 articles.

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2. A pepsin pancreatin digest index of protein quality evaluation;Akenson;Journal of Nutrition,1964

3. Why do millets have slower starch and protein digestibility than other cereals?;Annor;Trends in Food Science and Technology,2017

4. Impact of sourdough on the texture of bread;Arendt;Food Microbiolology,2007

5. Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates;Arte;Food Chemistry,2019

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