Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification-Reference-Cited by-同舟云学术

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Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification

Published:2019-11-06 Issue: Volume:10 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Cantatore Vincenzo,Filannino Pasquale,Gambacorta Giuseppe,De Pasquale Ilaria,Pan Stefan,Gobbetti Marco,Di Cagno Raffaella

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference52 articles.

1. Dietary fiber: in vitro methods that anticipate nutrition and metabolic activity in humans.;Adiotomre;Am. J. Clin. Nutr.,1990

2. Effects of amylose/amylopectin ratio and baking conditions on resistant starch formation and glycaemic indices.;Åkerberg;J. Cereal Sci.,1998

3. Dietary fibre from berry-processing waste and its impact on bread structure: a review.;Alba;J. Sci. Food Agric.,2019

4. Processing of apple pomace for bioactive molecules.;Bhushan;Crit. Rev. Biotechnol.,2008

5. The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature.;Birch;Lebensm. Wiss. Technol.,2013

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