Sourdough Technology-A Traditional Way for Wholesome Foods: A Review-Reference-Cited by-同舟云学术

Sourdough Technology-A Traditional Way for Wholesome Foods: A Review

Published:2011-04-06 Issue:3 Volume:10 Page:169-182
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:

Author:

Chavan Rupesh S.,Chavan Shraddha R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1541-4337.2011.00148.x/fullpdf

Reference123 articles.

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2. Note on the sodium dodecyl sulfate test of bread making quality: comparison with Pelshenke and Zeleny tests;Axford;Cereal Chem,1979

3. Cambios en los acidos organicos volatiles C2-C5 durante la fermentacation de mases panarias preparados con masas madres comerciales y con cultivos puros de microorganismos;Barber;Rev Agroquim Technol Aliment,1985

4. The effects of crust on the staling of bread;Bechtel;Cereal Chem,1953

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