A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes
Author:
Affiliation:
1. Department of Food Science and Agricultural Chemistry, Macdonald Campus McGill University Québec Canada
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12717
Reference321 articles.
1. Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics
2. Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts
3. Postbiotics: An evolving term within the functional foods field
4. Rheological properties of water insoluble date fiber incorporated wheat flour dough
5. Active and intelligent packaging
Cited by 61 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Influence of dual succinylation and ultrasonication modification on the amino acid content, structural and functional properties of Chickpea (Cicer arietinum L.) protein concentrate;Food Chemistry;2024-07
2. Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges;Foods;2024-06-28
3. Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour;Food Technology and Biotechnology;2024-06
4. Enrichment of bread with soymilk using response surface methodology;Food Chemistry Advances;2024-06
5. Screening of Lactic Acid Bacteria Strains for Potential Sourdough and Bread Applications: Enzyme Expression and Exopolysaccharide Production;Probiotics and Antimicrobial Proteins;2024-05-11
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3