Detalhe da pesquisa
1.
Can instrumental characterization help predicting sour taste perception of wheat sourdough bread?
Food Res Int;
133: 109159, 2020 07.
Artigo
em Inglês
| MEDLINE
| ID: mdl-32466901
2.
Antifungal peptides from faba bean flour fermented by Levilactobacillus brevis AM7 improve the shelf-life of composite faba-wheat bread.
Int J Food Microbiol;
407: 110403, 2023 12 16.
Artigo
em Inglês
| MEDLINE
| ID: mdl-37748395
3.
The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach.
Food Res Int;
106: 974-981, 2018 04.
Artigo
em Inglês
| MEDLINE
| ID: mdl-29580011
4.
How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods.
Int J Food Microbiol;
239: 44-53, 2016 Dec 19.
Artigo
em Inglês
| MEDLINE
| ID: mdl-27460169