Sourdough bread: A contemporary cereal fermented product-Reference-Cited by-同舟云学术

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Sourdough bread: A contemporary cereal fermented product

Published:2019-01-09 Issue:3 Volume:43 Page:e13883
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Sakandar Hafiz Arbab¹²³^ORCID,Hussain Raza²,Kubow Stan²,Sadiq Faizan Ahmed³,Huang Weining³,Imran Muhammad¹

Affiliation:

1. Faculty of Biological Sciences, Microbiology Department Quaid‐I‐Azam University Islamabad Pakistan

2. Faculty of Agricultural and Environmental Sciences, School of Human Nutrition McGill University Montreal Quebec Canada

3. School of Food Science and Technology Jiangnan University Wuxi China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13883

Reference111 articles.

1. Invagination intestinale aiguë révélant une maladie cœliaque chez un nourrisson de 7 mois

2. Phytic Acid as a Potential Treatment for Alzheimer's Pathology: Evidence from Animal and in vitro Models

3. Review on the significance of starch and protein to wheat kernel hardness

4. Characterization of soluble dietary fiber from Moringa oleifera seeds and its immunomodulatory effects

5. Impact of sourdough on the texture of bread

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1. Sourdough Bread Quality: Facts and Factors;Foods;2024-07-04

2. Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges;Foods;2024-06-28

3. Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products;Foods;2024-06-07

4. Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential;Foods;2024-05-31

5. Effect of Storage on the Antioxidant, Color and Sensory Properties of Local Bread;Afyon Kocatepe University Journal of Sciences and Engineering;2024-04-14

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