Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread

RESEARCH BACKGROUND: Carob is widely cultivated Mediterranean plant, but its flour is scarcely used in bread making. Previous studies investigated the quality of wheat bread with added carob flour showing discrepant results. This study aims to investigate the fermentation performance, antioxidant ac...

詳細記述

保存先:
書誌詳細
出版年:Food Technol Biotechnol
主要な著者: Novotni, Dubravka, Mutak, Nika, Nanjara, Ljiljana, Drakula, Saša, Čukelj Mustač, Nikolina, Voučko, Bojana, Ćurić, Duška
フォーマット: Artigo
言語:Inglês
出版事項: University of Zagreb Faculty of Food Technology and Biotechnology 2020
主題:
Preliminary Communications
オンライン･アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC7821782/
https://ncbi.nlm.nih.gov/pubmed/33505209
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.58.04.20.6892
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