Effects of flour from different barley varieties on barley sour dough bread

By Marklinder I.   Johansson L.   Haglund A.   Nagel-Held B.   Seibel W.  

Food Quality and Preference, Vol. 7, Iss. 3, 1996-07 ,pp. : 275-284

Elsevier

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Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties

By Di Cagno R.   de Angelis M.   Corsetti A.   Lavermicocca P.   Arnault P.   Tossut P.   Gallo G.   Gobbetti M.  

Food Microbiology, Vol. 20, Iss. 1, 2003-02 ,pp. : 67-75

Academic Press

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Autolytic properties and aminopeptidase activities of lactic acid bacteria

By Dako E.   El Soda M.   Vuillemard J.-C.   Simard R.E.  

Food Research International, Vol. 28, Iss. 5, 1995-01 ,pp. : 503-509

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Effect of sesame seed protein supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread

By El-Adawy T.A.  

Food Chemistry, Vol. 59, Iss. 1, 1997-05 ,pp. : 7-14

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Effect of additives on dough development, gaseous release and bread making properties

By Gujral H.S.   Singh N.  

Food Research International, Vol. 32, Iss. 10, 1999-12 ,pp. : 691-697

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