The Effect of Adding Spray Dried Lactic Acid Sourdough on Quality and Organoleptic Properties of Fermi macaroni Journal title: International Journal of Farming and Allied Sciences Authors: Rahele Khanjani, Seyyed Hadi Razavi and Orang Eyvazzadeh Subject(s): Agricultural Science, Biochemistry, Plant Sciences, Soil Sciences, Zoology and Animal Science, Agricultural Economics
Sourdough bread preparation using selected lactic acid bacterial starter cultures Journal title: Journal of Applied and Natural Science Authors: Nandini Math, K. Jagadeesh, Shakuntala Masur, Pushpa Bharati Subject(s):
ZASTOSOWANIE KULTUR STARTEROWYCH BAKTERII FERMENTACJI MLEKOWEJ DO PRODUKCJI PIECZYWA Z WYSOKIM UDZIAŁEM MĄKI OWSIANEJ Journal title: Żywność. Nauka. Technologia. Jakość Authors: Joanna Rozmierska, Andrzej Uzar, Krystyna M. Stecka, Beata Chabłowska, Katarzyna Piasecka-Jóźwiak, E... Subject(s):
APPLYING LACTIC ACIDS BACTERIA STARTER CULTURES TO PRODUCE BREAD WITH HIGH CONTENT OF OAT FLOUR Journal title: Żywność. Nauka. Technologia. Jakość Authors: Joanna Rozmierska, Andrzej Uzar, Krystyna M. Stecka, Beata Chabłowska, Katarzyna Piasecka-Jóźwiak, E... Subject(s):
DURATION OF THE MAIN STAGES OF PREPARATION OF A LIQUID SOURDOUGH DETERMINED INDIRECT METHODS Journal title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі Authors: Юрій Доломакін, Ігор Бабанов Subject(s):
Lactic Acid Bacteria Composition of Type II Sourdough Produced in Nigeria Journal title: Microbiology Research Journal International Authors: Michael Macvren Dashen, Saleh Ado, Joseph Ameh, Clement Whong Subject(s):
Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread Journal title: Food Research Authors: Hanis-Syazwani, M., I.F. Bolarinwa, O. Lasekan, Kharidah Muhammad Subject(s): Agricultural Science, Nutrition and Metabolism, Food Science & Technology
RHEOLOGİCAL BEHAVİOUR OF TYPE I SOURDOUGH DURİNG REFRESHMENT PROCEDURE Journal title: International Journal of Food Technology and Nutrition Authors: Görkem Özülkü Subject(s):
Determining the efficiency of spontaneous sourdough for stabilizing the quality of bread products in bakeries and catering enterprises Journal title: Восточно-Европейский журнал передовых технологий Authors: Tetiana Lebedenko, Viktoriia Kozhevnikova, Olena Kotuzaki, Tamara Novichkova Subject(s):
The use of golden flax seeds and oats sourbread in the production of wheat bread Journal title: Восточно-Европейский журнал передовых технологий Authors: Yulia Bondarenko, Larysa Mykhonik, Olena Bilyk, Oksana Kochubei-Lytvynenko, Galina Andronovich, Inna... Subject(s):
