Found: 3
Select item for more details and to access through your institution.
Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour.
- Published in:
- Foods, 2024, v. 13, n. 14, p. 2300, doi. 10.3390/foods13142300
- By:
- Publication type:
- Article
Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants.
- Published in:
- Foods, 2023, v. 12, n. 21, p. 4007, doi. 10.3390/foods12214007
- By:
- Publication type:
- Article
Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism.
- Published in:
- Foods, 2023, v. 12, n. 16, p. 3112, doi. 10.3390/foods12163112
- By:
- Publication type:
- Article