Autochthonous lactic acid bacteria in gluten-free sourdoughs produce nutritional and technological improvements in quinoa and buckwheat breads-Reference-Cited by-同舟云学术

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Autochthonous lactic acid bacteria in gluten-free sourdoughs produce nutritional and technological improvements in quinoa and buckwheat breads

Published:2024-09 Issue: Volume:37 Page:100970
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

López M.S.,Sciarini L.S.^ORCID,Salvucci E.J.^ORCID,Pérez G.T.^ORCID

Funder

Agencia Nacional De Promocion Cientifica Y Tecnologica

Consejo Nacional de Investigaciones Científicas y Técnicas

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Reference67 articles.

1. Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types;Adebo;J. Cereal. Sci.,2018

2. Selection and use of phytate‐degrading LAB to improve cereal‐based products by mineral solubilization during dough fermentation;Anastasio;J. Food Sci.,2010

3. Innovative approaches towards improved gluten-free bread properties;Bender;J. Cereal. Sci.,2020

4. Phytic acid and whole grains for health controversy;Brouns;Nutrients,2022

5. Gluten-free bread: influence of sourdough and compressed yeast on proofing and baking properties;Cappa;Journal Foods,2016

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