Sourdough Technology—A Traditional Way for Wholesome Foods: A Review

By R. Chavan, S. Chavan. 2011

249 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/8e15fcdec0a78bf0891193ea08cab65b274672e8

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Valery Ripari
2. F. B. Siepmann
3. M. R. Spier
4. Nina Waszczynskyj

In Nutrition and Dietetics

1. Valery Ripari
2. F. B. Siepmann
3. M. R. Spier
4. Nina Waszczynskyj

Citations in the corpus

• Overview of Sourdough Technology: from Production to Marketing (2018, methodology): “This process also results in a reduction in acetic acid, which is volatilized at 113 °C (Chavan and Chavan 2011; Brandt 2007; Decock and Cappelle 2005).”