Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: Development and exploitation in the breadmaking process-Reference-Cited by-同舟云学术

Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: Development and exploitation in the breadmaking process

Published:2022-11 Issue: Volume:161 Page:111796
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Cardinali Federica,Garofalo Cristiana,Reale Anna,Boscaino Floriana,Osimani Andrea,Milanović Vesna,Taccari Manuela,Aquilanti Lucia

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

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5. Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds;Belleggia;Food Research International,2020

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5. Development of sourdough bread from roll-milled and stone-ground soft (Triticum aestivum) wheat flours milled to different extraction rates;European Food Research and Technology;2023-12-06