Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality-Reference-Cited by-同舟云学术

Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

Author:

Bartkiene Elena¹,Schleining Gerhard²,Rekstyte Toma¹,Krungleviciute Vita¹,Juodeikiene Grazina³,Vaiciulyte-Funk Lina⁴,Maknickiene Zita⁵

Affiliation:

1. Lithuanian University of Health Sciences; Tilzes str 18 47181 Kaunas Lithuania

2. University of Natural Resources and Life Sciences; Muthgasse 18 1190 Wien Austria

3. Kaunas University of Technology; Radvilenu str. 19 50254 Kaunas Lithuania

4. Food Institute; Kaunas University of Technology; Taikos str. 92 LT-51180 Kaunas Lithuania

5. Voke Branch; Lithuanian Research Centre for Agriculture and Forestry; Zalioji 2 LT-08125 Vilnius Lithuania

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference49 articles.

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