New bread formulation with improved rheological properties...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 08 Vol. 81

New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough

Scarnato, Lucilla, Montanari, Chiara, Serrazanetti, Diana Isabella, Aloisi, Iris, Balestra, Federica, Del Duca, Stefano, Lanciotti, Rosalba
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Volume:
81
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.03.042
Date:
August, 2017
File:
PDF, 4.75 MB
english, 2017
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