Effects of pre-fermented wheat bran on dough and bread characteristics

Journal of Cereal Science

Volumn 69, Issue , 2016, Pages 138-144

  Messia, M C ^a   Reale, A ^b   Maiuro, L ^a   Candigliota, T ^a   Sorrentino, E ^a   Marconi, E ^a  

^a UNIVERSITY OF MOLISE   (Italy)

^b CNR   (Italy)

Author keywords

Arabinoxylan; Bread; Lactic acid bacteria; Wheat bran sourdough

Indexed keywords

EID: 84960422864     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2016.03.004     Document Type: Article

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