标题
Novel Application of Freeze-Dried Amaranth Sourdough in Gluten-Free Bread Production
作者
关键词
-
出版物
JOURNAL OF FOOD PROCESS ENGINEERING
Volume 38, Issue 2, Pages 135-143
出版商
Wiley
发表日期
2014-10-03
DOI
10.1111/jfpe.12152
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Effect of adding fresh and freeze-dried buckwheat sourdough on gluten-free bread quality
- (2014) Renata Różyło et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Texture and Sensory Evaluation of Composite Wheat-Oat Bread Prepared with Novel Two-Phase Method Using Oat Yeast-Fermented Leaven
- (2014) Renata Różyło et al. JOURNAL OF TEXTURE STUDIES
- Effect of Process Modifications in Two Cycles of Dough Mixing on Physical Properties of Wheat Bread Baked from Weak Flour
- (2013) Renata Różyło Food and Bioprocess Technology
- Selected chemical and physico-chemical properties of microwave-convective dried herbs
- (2013) Magdalena Śledź et al. FOOD AND BIOPRODUCTS PROCESSING
- Changes in the physical and the sensorial properties of wheat bread caused by interruption and slowing of the fermentation of yeast-based leaven
- (2013) Renata Różyło et al. JOURNAL OF CEREAL SCIENCE
- Relationship between instrumental parameters and sensory characteristics in gluten-free breads
- (2012) María Estela Matos et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts
- (2012) Anna-Sophie Hager et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread
- (2012) Sandra Galle et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- State of Knowledge on Amaranth Grain: A Comprehensive Review
- (2012) Valéria Maria Caselato-Sousa et al. JOURNAL OF FOOD SCIENCE
- Determining the Heterogeneity of Wheat Breadcrumb Texture Baked Using Two Different Methods: New Application
- (2011) Renata Różyło INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Impact of sourdough on buckwheat flour, batter and bread: Biochemical, rheological and textural insights
- (2011) Alice V. Moroni et al. JOURNAL OF CEREAL SCIENCE
- Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough
- (2011) Dubravka Novotni et al. JOURNAL OF CEREAL SCIENCE
- Evaluation of drying methods with respect to drying parameters, some nutritional and colour characteristics of peppermint (Mentha x piperita L.)
- (2010) Derya Arslan et al. ENERGY CONVERSION AND MANAGEMENT
- Microwave drying characteristics of coriander (Coriandrum sativum L.) leaves
- (2010) Ayse Sarimeseli ENERGY CONVERSION AND MANAGEMENT
- Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea
- (2010) Ho S. Lim et al. FOOD CHEMISTRY
- Effect of water, albumen and fat on the quality of gluten-free bread containing amaranth
- (2010) Regine Schoenlechner et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough
- (2010) Guénaelle Leray et al. JOURNAL OF FOOD ENGINEERING
- Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Stalin
- (2010) A. CORSETTI et al. JOURNAL OF FOOD SCIENCE
- Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations
- (2009) Laura Alvarez-Jubete et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Bioactive Peptides in Amaranth (Amaranthus hypochondriacus) Seed
- (2008) C. Silva-Sánchez et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- QUALITY OF BREAD SUPPLEMENTED WITH POPPEDAMARANTHUS CRUENTUSGRAIN
- (2008) MARIJA BODROŽA-SOLAROV et al. JOURNAL OF FOOD PROCESS ENGINEERING
- DEVELOPMENT OF A CONTINUOUS METHOD FOR PUFFING AMARANTH (AMARANTHUSSPP.) SEEDS
- (2008) ROHAN V. TIKEKAR et al. JOURNAL OF FOOD PROCESS ENGINEERING
- EVALUATION OF THIN-LAYER DRYING MODELS FOR DESCRIBING DRYING KINETICS OF BARBERRIES (BARBERRIES VULGARIS)
- (2008) MORTAZA AGHBASHLO et al. JOURNAL OF FOOD PROCESS ENGINEERING
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started