Quality and microbial properties of symbiotic bread produced by straight dough and frozen part‐baking methods-Reference-Cited by-同舟云学术

Quality and microbial properties of symbiotic bread produced by straight dough and frozen part‐baking methods

Published:2019-01-08 Issue:2 Volume:50 Page:165-171
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Majzoobi Mahsa¹²^ORCID,Aghdam Mohammad Bagher Kamali¹,Eskandari Mohammad Hadi¹,Farahnaky Asgar¹³

Affiliation:

1. Department of Food Science and Technology, School of AgricultureShiraz University Shiraz Iran

2. NSW Department of Primary Industries and Graham Centre for Agricultural InnovationWagga Wagga Agricultural Institute Wagga Wagga New South Wales Australia

3. School of ScienceRMIT University Melbourne Victoria Australia

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12386

Reference44 articles.

1. The effects of prebiotic, probiotic and synbiotic diets containing Bacillus coagulans and inulin on serum lipid profile in the rat

2. Evaluation of Photoshop software potential for food colorimetry

3. Physicochemical and nutritional properties of reduced-caloric density high-fibre breads

4. Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends

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