Effect of spent yeast fortification on physical parameters, volatiles and sensorial characteristics of home-made bread-Reference-Cited by-同舟云学术

Effect of spent yeast fortification on physical parameters, volatiles and sensorial characteristics of home-made bread

Published:2015-04-16 Issue:8 Volume:50 Page:1855-1863
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Martins Zita Emanuela¹,Erben Melina²³,Gallardo Anabella E.²³,Silva Ricardo¹,Barbosa Inês¹,Pinho Olívia¹²,Ferreira Isabel M. P. L. V. O.¹

Affiliation:

1. LAQV/REQUIMTE; Laboratório de Bromatologia e Hidrologia; Departamento de Ciências Químicas; Faculdade de Farmácia; Universidade do Porto; Porto 4051-401 Portugal

2. Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto; Porto 4200-465 Portugal

3. Instituto de Tecnologia de Alimentos; Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santa Fe 2829 (3000) Argentina

Funder

FEDER

UNIVERSITY OF pORTO

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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4. Dietary fibre sources in bread: influence on technological quality;Almeida;LWT - Food Science and Technology,2013

5. Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients;Basanta;Journal of Food Engineering,2014

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