Effect of sourdough at different concentrations on quality and shelf life of bread

LWT

Volumn 56, Issue 2, 2014, Pages 508-516

  Torrieri, E ^a   Pepe, O ^a   Ventorino, V ^a   Masi, P ^a   Cavella, S ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Bread quality; Exopolysaccharides; Shelf life; Sourdough

Indexed keywords

CHEMICAL ANALYSIS; FOOD PRODUCTS; LACTIC ACID; POLYSACCHARIDES;

BACTERIUM STRAIN; BREAD QUALITY; EXOPOLYSACCHARIDES; LACTIC ACID BACTERIA; MICROBIOLOGICAL ANALYSIS; PHYSICAL-CHEMICAL ANALYSIS; PHYSICAL-MECHANICAL ANALYSIS; QUALITY LIFE; SHELF LIFE; SOURDOUGH;

METABOLITES;

BACTERIA (MICROORGANISMS);

EID: 84892560943     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.12.005     Document Type: Article

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