Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of Bread-Reference-Cited by-同舟云学术

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Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of Bread

Published:2016 Issue:3 Volume:54 Page:
ISSN:1330-9862
Container-title:Food Technology and Biotechnology
language:
Short-container-title:Food Technol. Biotechnol.

Author:

Jonkuvienė Dovilė, ,Vaičiulytė-Funk Lina,Šalomskienė Joana,Alenčikienė Gitana,Mieželienė Aldona, , , ,

Publisher

Faculty of Food Technology and Biotechnology - University of Zagreb

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

http://www.ftb.com.hr/images/pdfarticles/2016/July-September/ftb-54-342.pdf

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Antimicrobial activity and applications of fermentates from lactic acid bacteria – a review;Sustainable Food Technology;2024

2. How to deliver sourdough with appropriate characteristics for the bakery industry? The answer may be provided by microbiota;Food Bioscience;2023-12

3. Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production;Food Processing: Techniques and Technology;2023-09-29

4. The effects of a Lexical Approach-based EFL program using Moodle and student attitudes towards it;MAP Education and Humanities;2023-09-22

5. Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms;Heliyon;2023-09

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