Novel application of a food ingredient based on soybean extruded‐expelled meal containing probiotics for improving gluten‐free bread quality
AP Castellanos‐Fuentes, CE Genevois… - … Journal of Food …, 2023 - Wiley Online Library
There is an increasing demand of alternatives to improve the nutritional and quality profiles
of gluten‐free bread and to profit nutrients from vegetable by‐products. The effect of food …
of gluten‐free bread and to profit nutrients from vegetable by‐products. The effect of food …
How to Prepare, Propagate, and Use the Sourdough
Sourdough fermentation is a traditional method used in breadmaking that enhances flavor,
texture, and shelf life and greatly improves several nutritional attributes of leavened baked …
texture, and shelf life and greatly improves several nutritional attributes of leavened baked …
Check for updates Chapter 1 How to Prepare, Propagate, and Use the Sourdough Kashika Arora, Carlo Giuseppe Rizzello, and Marco Gobbetti
K Arora - Basic Methods and Protocols on Sourdough - books.google.com
Sourdough fermentation is a traditional method used in breadmaking that enhances flavor,
texture, and shelf life and greatly improves several nutritional attributes of leavened baked …
texture, and shelf life and greatly improves several nutritional attributes of leavened baked …