What do we know about acrylamide levels in rice and rice products? A general overview. [PDF]
Food Chem XNavruz-Varlı S, Aksu S, Çergel E.
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Ameliorative impact of oat β-glucan on quality of wheat bread: Insight into structural characteristics, textural properties and storage stability. [PDF]
Food Chem XLv S +9 more
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Fermented Plant-Based Foods and Postbiotics for Glycemic Control-Microbial Biotransformation of Phytochemicals. [PDF]
MoleculesCevallos-Fernández E +4 more
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Mitigating effect of fucoidan versus sodium alginate on quality degradation of frozen dough and final steamed bread. [PDF]
Food Chem XYang X +5 more
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Mixed fermentation of lactic acid bacteria and sourdough on quality and storage characteristics of steamed bun. [PDF]
Food Chem XRan J +6 more
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Improved properties of dough fermented with rice wine prepared by mixed <i>Saccharomycopsis fibuligera</i> SF7 and <i>Saccharomyces cerevisiae</i> SC1. [PDF]
Food Sci BiotechnolLi Z, Liu T, Zhang T, Zhang L.
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From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems. [PDF]
FoodsMuhammed YMR, Minervini F, Cavoski I.
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Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough. [PDF]
Food Chem XSong M +7 more
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Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor, and Microbial Characteristics. [PDF]
FoodsChen A.
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