The impact of novel fermented products containing extruded wheat material on the quality of wheat bread

Food Technology and Biotechnology

Volumn 49, Issue 4, 2011, Pages 502-510

  Juodeikiene, Grazina ^a   Salomskiene, Joana ^a   Eidukonyte, Dalia ^a   Vidmantiene, Daiva ^a   Narbutaite, Vilma ^a   Vaiciulyte Funk, Lina ^a  

^a KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

Author keywords

Extruded wheat material; Fermented products; Lactic acid bacteria; Wheat bread

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS SAKEI; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI; PEDIOCOCCUS PENTOSACEUS; SECALE CEREALE; TRITICUM AESTIVUM;

EID: 84857143692     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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