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Physicochemical Characterization and Sensory Analysis of Yeast-leavened and Sourdough Soy Breads
Sourdough fermentation has been shown to have numerous beneficial effects on bread quality, and nutritionally enhance soy-supplemented bread by altering isoflavone chemical forms. Given this, the objective of this study was to compare the loaf quality and shelf life of sourdough and yeast-leavened s...
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| Hauptverfasser: | , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
2013
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3879787/ https://ncbi.nlm.nih.gov/pubmed/24024975 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/1750-3841.12246 |
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