Microbial Ecology Dynamics in PortugueseBroaSourdough-Reference-Cited by-同舟云学术

Microbial Ecology Dynamics in PortugueseBroaSourdough

Published:2016-12 Issue:6 Volume:39 Page:634-648
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:Journal of Food Quality

Author:

Rocha João M.¹²³⁴,Malcata F. Xavier⁴⁵

Affiliation:

1. Centro de Biotecnologia e Química Fina, Escola Superior de Biotecnologia; Universidade Católica Portuguesa; Rua Arquiteto Lobão Vital, Apartado 2511 Porto P-4202-401 Portugal

2. Instituto Superior de Agronomia, Universidade Técnica de Lisboa, Tapada da Ajuda; Lisboa P-1349-017 Portugal

3. Campus de Gualtar; Centro de Engenharia Biológica, Universidade do Minho; Braga P-4710-057 Portugal

4. Department of Chemical Engineering; University of Porto, Rua Dr. Roberto Frias; Porto P-4200-465 Portugal

5. Laboratory for Process Engineering; Environment, Biotechnology and Energy, Rua Dr. Roberto Frias; Porto P-4200-465 Portugal

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12244/fullpdf

Reference47 articles.

1. Effect of traditional processes on phytate and mineral content of pearl millet;Abdalla;Food Chem.,1998

2. Characterization of the yeast population from traditional corn and rye bread doughs;Almeida;Lett. Appl. Microbiol.,1996a

3. Leavening ability and freeze tolerance of yeasts isolated from traditional corn and rye bread doughs;Almeida;Appl. Environ. Microbiol.,1996b

4. The effect of fermentation on the primary nutrients in foxtail millet (Setaria italica);Antony;Food Chem.,1996

5. Impact of sourdough on the texture of bread;Arendt;Food Microbiol.,2007

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