Fermented milk obtained with kefir grains as an ingredient in breadmaking-Reference-Cited by-同舟云学术

Fermented milk obtained with kefir grains as an ingredient in breadmaking

Published:2014-04-08 Issue:10 Volume:49 Page:2315-2322
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Gómez Analía V.¹²,Ferrero Cristina¹,Puppo Cecilia¹²,Tadini Carmen C.³,Abraham Analía G.¹

Affiliation:

1. CIDCA (CONICET - Facultad Ciencias Exactas - UNLP) 47 y 116; 1900 La Plata Argentina

2. LIPA (Facultad Ciencias Agrarias y Forestales - UNLP), 60 y 119; 1900 La Plata Argentina

3. Chemical Eng. Department; Escola Politécnica; University of São Paulo; P.O. Box 61548 05424-970 São Paulo Brasil

Funder

CONICET (Argentina)

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference36 articles.

1. Proximate composition and rheological properties of a cake mix elaborated using composite flour wheat: cassava;Bautista;International Journal of Food Engineering,2010

2. Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination;Caballero;Journal of Food Engineering,2007

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1. Formulation of A Gluten-Free Carob-Based Bakery Product: Evaluation of Glycemic Index, Antioxidant Activity, Rheological Properties, and Sensory Features;Fermentation;2023-08-12

2. Kefir Enriched with Carob (Ceratonia siliqua L.) Leaves Extract as a New Ingredient during a Gluten-Free Bread-Making Process;Fermentation;2022-06-28

3. Comparative analysis of the microbial community composition between Tibetan kefir grains and milks;Food Research International;2019-02

4. Microbiological and chemical properties of wet tarhana produced by different dairy products;Journal of Food Science and Technology;2018-09-18

5. Quality of Semi-dry Fermented Sausage Containing Sugary Kefir Grains;Food Science and Technology Research;2018