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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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Habibi Najafi, Mohammad B., Pourfarzad, Amir, Zahedi, Hoda, Ahmadian-Kouchaksaraie, Zahra, Haddad Khodaparast, Mohammad H.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2015
Konular:
Original Article
Online Erişim: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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