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Effect of selected strains on physical and organoleptic properties of breads.
Yu, Yafang; Wang, Li; Qian, Haifeng; Zhang, Hui; Li, Yan; Wu, Gangcheng; Qi, Xiguang; Xu, Meijuan; Rao, Zhiming.
Afiliação
  • Yu Y; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan
  • Wang L; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu A
  • Qian H; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu A
  • Zhang H; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu A
  • Li Y; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu A
  • Wu G; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu A
  • Qi X; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu A
  • Xu M; School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China. Electronic address: xumeijuan@jiangnan.edu.cn.
  • Rao Z; School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China. Electronic address: raozhm@jiangnan.edu.cn.
Food Chem ; 276: 547-553, 2019 Mar 15.
Article em En | MEDLINE | ID: mdl-30409631
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Sensação / Leveduras / Pão / Fenômenos Físicos Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Sensação / Leveduras / Pão / Fenômenos Físicos Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article País de publicação: Reino Unido