Combined Effect of Sourdough Lactic Acid Bacteria and Additives on Bread Firmness and Staling-Reference-Cited by-同舟云学术

Combined Effect of Sourdough Lactic Acid Bacteria and Additives on Bread Firmness and Staling

Published:2000-06-27 Issue:7 Volume:48 Page:3044-3051
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Corsetti A.¹,Gobbetti M.¹,De Marco B.¹,Balestrieri F.¹,Paoletti F.¹,Russi L.¹,Rossi J.¹

Affiliation:

1. Istituto di Industrie Agrarie (Microbiologia), Facoltà di Agraria, Università degli Studi di Perugia, S. Costanzo, 06126 Perugia, Italy; Istituto di Produzioni e Preparazioni Alimentari, Facoltà di Agraria, Università degli Studi di Foggia, Via Napoli 25, 71100 Foggia, Italy; Istituto di Merceologia, Facoltà di Economia di Perugia, Via Pascoli, Perugia, Italy; Istituto Nazionale della Nutrizione, Via Ardeatina 546, 00178 Roma, Italy; and Istituto di Miglioramento Genetico Vegetale, Borgo XX Giugno 74,...

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf990853e

Reference37 articles.

1. Effects of High-Voltage Electric Field Treatment on Bread Starch

2. Crumb Firming Kinetics of Wheat Breads with Anti-staling Additives

3. Storage of packaged white bread

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