The use of yeast‐rich kefir grain as a starter culture in bread making-Reference-Cited by-同舟云学术

The use of yeast‐rich kefir grain as a starter culture in bread making

Published:2021-01-22 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Ataç Fatma¹,Ertekin Filiz Bilge¹^ORCID,Guzel‐Seydim Zeynep B.¹^ORCID

Affiliation:

1. Department of Food Engineering Suleyman Demirel University Isparta Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15242

Reference46 articles.

1. Approved methods of the American association of cereal chemists;AACC;Methods,2000

2. LACTIC ACID BACTERIA AND YEAST DIVERSITIES IN SPONTANEOUSLY FERMENTED MILLET SOURDOUGHS

3. Anonymous. (2019).Basic Local Alignment Search Tool. National Center for Biotechnology Information. U.S. National Library of Medicine Bethesda MD 20894 USA.https://blast.ncbi.nlm.nih.gov/Blast.cgiWeb

4. Impact of sourdough on the texture of bread

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1. THE IMPACT OF USING DIFFERENT YEAST SPECIES IN BREAD PRODUCTION ON CONSUMER PREFERENCES: A COMPARATIVE ANALYSIS OF TASTE;Nişantaşı Üniversitesi Sosyal Bilimler Dergisi;2024-07-03

2. Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough;Foods;2023-02-17

3. Treatment of lactose by fermentation: Production process on β-galactosidase using Kluyveromyces marxianus isolated from kefir grains;International Food Research Journal;2022-08-19

4. Kefir Enriched with Carob (Ceratonia siliqua L.) Leaves Extract as a New Ingredient during a Gluten-Free Bread-Making Process;Fermentation;2022-06-28

5. The use of yeast‐rich kefir grain as a starter culture in bread making;Journal of Food Processing and Preservation;2021-01-22