Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread-Reference-Cited by-同舟云学术

Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread

Published:2020-01 Issue: Volume:107 Page:106812
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

İspirli Hümeyra,Özmen Duygu,Yılmaz Mustafa Tahsin^ORCID,Sağdıç Osman^ORCID,Dertli Enes

Funder

TÜBİTAK

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference27 articles.

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3. Structure-function relationships of bacterial and enzymatically produced reuterans and dextran in sourdough bread baking application;Chen;International Journal of Food Microbiology,2016

4. Heteropolysaccharides from lactic acid bacteria;De Vuyst;FEMS Microbiology Reviews,1999

5. Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread;Debonne;Food Control,2018

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