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Effect of organic acids on bread quality improvement.
Su, Xueqian; Wu, Fengfeng; Zhang, Yuqing; Yang, Na; Chen, Feng; Jin, Zhengyu; Xu, Xueming.
Afiliação
  • Su X; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China.
  • Wu F; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China.
  • Zhang Y; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China.
  • Yang N; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China.
  • Chen F; Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA.
  • Jin Z; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China.
  • Xu X; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China; National Engineering Laboratory for Cereal Fermentat
Food Chem ; 278: 267-275, 2019 Apr 25.
Article em En | MEDLINE | ID: mdl-30583373
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pão / Ácidos Carboxílicos Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pão / Ácidos Carboxílicos Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article