Studies concerning the use of Lactobacillus helveticus and Kluyveromyces marxianus for rye sourdough fermentation

Physicochemical and Rheological Analysis of Flour Mill Streams

(2010) Banu Iuliana et al.   CEREAL CHEMISTRY

Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread

(2009) Roger Andersson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of thermally-dried Kluyveromyces marxianus as baker’s yeast

(2008) Dimitra Dimitrellou et al.   FOOD CHEMISTRY

Total phenolic compounds and antioxidant capacity of wheat graded flours by polishing method

(2008) Pham Van Hung et al.   FOOD RESEARCH INTERNATIONAL

Effect of Flour Extraction Rate and Baking on Thiamine and Riboflavin Content and Antioxidant Capacity of Traditional Rye Bread

(2008) C. Martinez-Villaluenga et al.   JOURNAL OF FOOD SCIENCE

Application of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and L. helveticus for sourdough bread making

(2007) Stavros Plessas et al.   FOOD CHEMISTRY

Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus

(2007) S. Plessas et al.   FOOD CHEMISTRY

Rheology, flavour release and perception of low-fat dairy desserts

(2007) L. González-Tomás et al.   INTERNATIONAL DAIRY JOURNAL

The effects of transglutaminase on the functional properties of the myofibrillar protein concentrate obtained from beef heart

(2007) Aurelia Ionescu et al.   MEAT SCIENCE