Weissella cibaria short‐fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation-Reference-Cited by-同舟云学术

Weissella cibaria short‐fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation

Published:2020-11-18 Issue:7 Volume:56 Page:3197-3208
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Bavaro Anna Rita¹^ORCID,Di Biase Mariaelena¹^ORCID,Conte Amalia²^ORCID,Lonigro Stella Lisa¹^ORCID,Caputo Leonardo¹^ORCID,Cedola Annamaria²,Del Nobile Matteo Alessandro²^ORCID,Logrieco Antonio Francesco¹^ORCID,Lavermicocca Paola¹^ORCID,Valerio Francesca¹^ORCID

Affiliation:

1. Institute of Sciences of Food Production (ISPA) National Research Council of Italy (CNR) Via Amendola, 122/O Bari 70126 Italy

2. Department of Agricultural Sciences, Food and Environment University of Foggia Via Napoli 25 Foggia 71122 Italy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14874

Reference46 articles.

1. Quinoa (Chenopodium quinoa Willd), from nutritional value to potential health benefits: an integrative review;Bastidas E.G.;Journal of Nutrition and Food Science,2016

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