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Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses
The aim of this work was to study the effects of a novel sourdough system prepared by wheat flour supplemented by combination of pulverized date seed, Lactobacillus plantarum, and/or Lactobacillus brevis as well as Saccharomyces cerevisiae on the sourdough characteristics, quality, sensory, texture,...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711408/ https://ncbi.nlm.nih.gov/pubmed/26787943 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1956-3 |
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