The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread
By P. Crowley, T. J. Schober, Charmaine I. Clarke, E. Arendt. 2002
170 citations recorded by the source corpus.
Subfields: Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/ed19d27cef1fd4dbe5884cf6a99afedc5d98280a
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In Nutrition and Dietetics
Citations in the corpus
- Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread (2008, background): “is well known that addition of sourdough leads to a softening of the dough [7, 9, 11].”