Physicochemical characterization and sensory analysis of yeast-leavened and sourdough soy breads

Journal of Food Science

Volumn 78, Issue 10, 2013, Pages

  Yezbick, Gabrielle ^a   Ahn Jarvis, Jennifer ^a   Schwartz, Steven J ^a   Vodovotz, Yael ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Bread; Fermentation; Isoflavone; Sourdough; Soy

Indexed keywords

FLAVONE DERIVATIVE; ISOFLAVONE; STARCH;

ADULT; ARTICLE; BREAD; CHEMISTRY; COMPARATIVE STUDY; DIFFERENTIAL SCANNING CALORIMETRY; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; PHYSICAL CHEMISTRY; SACCHAROMYCES CEREVISIAE; SOURDOUGH; SOY; SOYBEAN; TASTE;

BREAD; FERMENTATION; ISOFLAVONE; SOURDOUGH; SOY;

ADULT; BREAD; CALORIMETRY, DIFFERENTIAL SCANNING; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FLAVONES; HUMANS; PHYSICOCHEMICAL PHENOMENA; SACCHAROMYCES CEREVISIAE; SOYBEANS; STARCH; TASTE;

EID: 84885432701     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12246     Document Type: Article

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