Effects of selected lactic acid bacteria on the characteristics of amaranth sourdough
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4091/fullpdf
Reference37 articles.
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2. Bioactive peptides in amaranth (Amaranthus hypochondriacus) seed;Silva-Sanchez;J Agric Food Chem,2008
3. Evaluation of lactic acid bacteria for sourdough fermentation of amaranth;Sterr;Int J Food Microbiol,2009
4. The effect of dairy and rice powder addition on loaf and crumb characteristics, and on shelf life (intermediate and long-term) of gluten-free breads stored in a modified atmosphere;Gallagher;Eur Food Res Technol,2003
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