Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread
Y Hu, J Zhang, S Wang, Y Liu, L Li… - Journal of Food …, 2022 - Wiley Online Library
Fermentation strains play a key role in the quality of bread. The combination of yeast and
lactic acid bacteria (LAB) may effectively improve the function and nutritional properties of …
lactic acid bacteria (LAB) may effectively improve the function and nutritional properties of …
Comparison of the bioactive compounds, phytochemicals, nutrients and sensory properties of cookies prepared using wheat flour and mahaleb seed powders
Total phenolic and flavonoid amounts of cookies enriched with mahaleb seed powders at
different concentrations were reported between 40.67 mg GAE/g (4.5%) and 51.07 mgGAE/g …
different concentrations were reported between 40.67 mg GAE/g (4.5%) and 51.07 mgGAE/g …
Effect of fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) on microbial quality and sensory acceptability of frozen paratha
NA Rosli, NA Azilan, NA Mahyudin… - International Food …, 2019 - search.proquest.com
Abstract Fennel (Foeniculum vulgare Miii.) and coriander (Coriandrum sativum L.) are
known to possess good antimicrobial properties. In the present work, spice-infused frozen …
known to possess good antimicrobial properties. In the present work, spice-infused frozen …
The effect of fermentation, spent coffee grounds and juices of lemon fruits and rosemary leaves on quality of whole wheat bread
B Rwubatse - 2021 - erepository.uonbi.ac.ke
Whole wheat bread is increasingly consumed in Rwanda. Bread wheat is among the top
priority crops that Rwanda has promoted to boost the national economy. However, bread …
priority crops that Rwanda has promoted to boost the national economy. However, bread …
Lipozomal enkapsüle edilmiş bazı Bitki ekstraktlarının Ekmek Ve yaş Makarna formülasyonlarında doğal Koruyucu Olarak kullanımı
M Aslan - 2022 - search.proquest.com
Bu çalışmanın ilk aşamasında, Rosmarinus officinalis (biberiye), Pimpinella anisum
(anason), Cinnamomum verum (tarçın), Zingiber officinale (zencefil), Mentha piperita (nane) …
(anason), Cinnamomum verum (tarçın), Zingiber officinale (zencefil), Mentha piperita (nane) …
[PDF][PDF] Обґрунтування використання прянощів в технології хлібобулочних виробів, що впроваджуються на хлібозаводі в м. Вараш Рівненської області
МВ Кучерява - 2023 - dspace.nuft.edu.ua
МІНІСТЕРСТВО ОСВІТИ І НАУКИ УКРАЇНИ НАЦІОНАЛЬНИЙ УНІВЕРСИТЕТ ХАРЧОВ Page
1 МІНІСТЕРСТВО ОСВІТИ І НАУКИ УКРАЇНИ НАЦІОНАЛЬНИЙ УНІВЕРСИТЕТ ХАРЧОВИХ …
1 МІНІСТЕРСТВО ОСВІТИ І НАУКИ УКРАЇНИ НАЦІОНАЛЬНИЙ УНІВЕРСИТЕТ ХАРЧОВИХ …