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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Detalles Bibliográficos
Publicado en:Food Technol Biotechnol
Autores principales: Novotni, Dubravka, Špoljarić, Ivna Vrana, Drakula, Saša, Čukelj, Nikolina, Voučko, Bojana, Ščetar, Mario, Galić, Kata, Ćurić, Duška
Formato: Artigo
Lenguaje:Inglês
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2017
Materias:
Original Scientific Papers
Acceso en línea: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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