Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

Response surface optimization of D(-)-lactic acid production by Lactobacillus SMI8 using corn steep liquor and yeast autolysate as an alternative nitrogen source

(2016) J Bolner de Lima Cristian et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

Breadmaking properties of wheat flour supplemented with thermally processed hypoallergenic lupine flour

(2013) E. Guillamón et al.   SPANISH JOURNAL OF AGRICULTURAL RESEARCH

Bacterial diversity and functionalities in food fermentations

(2012) Frédéric Ravyts et al.   ENGINEERING IN LIFE SCIENCES

Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase

(2012) Elena Bartkiene et al.   FOOD CONTROL

Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads

(2012) Chao Wu et al.   JOURNAL OF CEREAL SCIENCE

Bioactive phenolic compounds: Production and extraction by solid-state fermentation. A review

(2011) Silvia Martins et al.   BIOTECHNOLOGY ADVANCES

Poly-lactic acid synthesis for application in biomedical devices — A review

(2011) Astrid J.R. Lasprilla et al.   BIOTECHNOLOGY ADVANCES

Dough rheology and baking performance of wheat flour–lupin protein isolate blends

(2010) A. Paraskevopoulou et al.   FOOD RESEARCH INTERNATIONAL

Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition

(2010) Daliborka Koceva Komlenić et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Production of organic acids by Lactobacillus strains in three different media

(2009) Zsolt Zalán et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of two barley β-glucan isolates on wheat flour dough and bread properties

(2009) A. Skendi et al.   FOOD CHEMISTRY

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

(2009) L. De Vuyst et al.   FOOD MICROBIOLOGY

The major proteins of lupin seed: Characterisation and molecular properties for use as functional and nutraceutical ingredients

(2008) Marcello Duranti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Amylolytic bacterial lactic acid fermentation — A review

(2007) Gopal Reddy et al.   BIOTECHNOLOGY ADVANCES