Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread

Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified atmosphere packaging at ambient conditions. Barley...

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Bibliographic Details
Published in:Food Technol Biotechnol
Main Authors: Novotni, Dubravka, Špoljarić, Ivna Vrana, Drakula, Saša, Čukelj, Nikolina, Voučko, Bojana, Ščetar, Mario, Galić, Kata, Ćurić, Duška
Format: Artigo
Language:Inglês
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2017
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Original Scientific Papers
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC5848197/
https://ncbi.nlm.nih.gov/pubmed/29540981
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.55.04.17.5344
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