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PUBMED FOR HANDHELDS

Journal Abstract Search

390 related items for PubMed ID: 24492829

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  • 3. Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours.
    Wolter A, Hager AS, Zannini E, Galle S, Gänzle MG, Waters DM, Arendt EK.
    Food Microbiol; 2014 Feb; 37():44-50. PubMed ID: 24230472
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  • 8. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
    Rizzello CG, Calasso M, Campanella D, De Angelis M, Gobbetti M.
    Int J Food Microbiol; 2014 Jun 16; 180():78-87. PubMed ID: 24794619
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  • 9. Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA).
    Coda R, Rizzello CG, Gobbetti M.
    Int J Food Microbiol; 2010 Feb 28; 137(2-3):236-45. PubMed ID: 20071045
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  • 14. Gluten-free sorghum bread improved by sourdough fermentation: biochemical, rheological, and microstructural background.
    Schober TJ, Bean SR, Boyle DL.
    J Agric Food Chem; 2007 Jun 27; 55(13):5137-46. PubMed ID: 17536829
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  • 18. Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production.
    Corona O, Alfonzo A, Ventimiglia G, Nasca A, Francesca N, Martorana A, Moschetti G, Settanni L.
    Food Microbiol; 2016 Oct 27; 59():43-56. PubMed ID: 27375243
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