Sourdough bread: A contemporary cereal fermented product

Journal of Food Processing and Preservation

Volumn 43, Issue 3, 2019, Pages

  Sakandar, Hafiz Arbab ^a,b,c   Hussain, Raza ^b   Kubow, Stan ^b   Sadiq, Faizan Ahmed ^c   Huang, Weining ^c   Imran, Muhammad ^a  

^a QUAID I AZAM UNIVERSITY   (Pakistan)

^b MCGILL UNIVERSITY   (Canada)

^c JIANGNAN UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; BIOCHEMISTRY; BIODEGRADATION; CEREAL PRODUCTS; FERMENTATION; FERMENTED MILK; HEALTH; LACTIC ACID;

ANTI-NUTRITIONAL FACTORS; ANTIBACTERIAL PROPERTIES; ESSENTIAL MINERALS; LACTIC ACID BACTERIA; NUTRACEUTICAL PRODUCTS; NUTRITIONAL BENEFITS; ORGANOLEPTIC CHARACTERISTICS; SOURDOUGH FERMENTATION;

FUNCTIONAL FOOD;

EID: 85059688284     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13883     Document Type: Review

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