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Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties
The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in c...
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| Wydane w: | Foods |
|---|---|
| Główni autorzy: | , , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI
2016
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5302438/ https://ncbi.nlm.nih.gov/pubmed/28231163 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods5040069 |
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