The role of dextran and maltosyl-isomalto-oligosaccharides on the structure of bread enriched with surplus bread
Author:
Funder
Helsingin Yliopisto
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
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3. Cryoprotectants for Frozen Dough: A Review;Food Biophysics;2023-05-31
4. The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review;Food Hydrocolloids;2023-02
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