Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread
, 2018 De Leyn, Ingrid +5 more
core +1 more source
Formulation of new sourdough bread prototypes fortified with non-compliant chickpea and pea residues. [PDF]
Front NutrCutroneo S +4 more
europepmc +1 more source
Development of Functional Sourdough Bread Using Lactobacillus sakei and Germinated Brown Rice: Evaluation of Phenolic Compounds, Antioxidant Capacity, Gamma-Amino Butyric Acid (GABA) Content, and Sensory Characteristics. [PDF]
Food Sci NutrSobhanian SA, Saremnezhad S, Soltani M.
europepmc +1 more source
Production of γ-aminobutyric acid-enriched sourdough bread using an isolated Pediococcus pentosaceus strain JC30. [PDF]
HeliyonXuan J +9 more
europepmc +1 more source
Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensations. [PDF]
Front NutrTemkov M +4 more
europepmc +1 more source
Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach. [PDF]
Nutrients, 2020 Nissen L, Bordoni A, Gianotti A.
europepmc +1 more source
Effects of rye and whole wheat versus refined cereal foods on metabolic risk factors: a randomised controlled two-centre intervention study. [PDF]
, 2013 Costabile, Giuseppina +11 more
core +1 more source
For Jack, Lover of Art and Advocate with a Heart [PDF]
, 2010 Brauer, Richard H.W.
core +2 more sources
Valorization of Canola Leaves (Brassica napus L.) Through Sourdough Breadmaking: A Preliminary Study on Dough Rheology and Bread Quality. [PDF]
Plant Foods Hum NutrTomassini E +4 more
europepmc +1 more source