Citation to this article as recorded by
Evaluation of baking conditions for frozen doughs Journal of Food Measurement and Characterization |
Effect of respirative cultures of Lactobacillus casei on model
sourdough fermentation LWT |
The effect of exopolysaccharide producing Lactobacillus
plantarum strain addition on sourdough and wheat bread
quality Quality Assurance and Safety of Crops & Foods |
How to cite this article
Dharma Saikia and Nandan Sit, 2014. Effect of Using Sourdough and Frozen Dough for Preparation of Breads on
Quality, Shelf Life and Staling. American Journal of Food Technology, 9: 223-230.
DOI: 10.3923/ajft.2014.223.230
URL: https://scialert.net/abstract/?doi=ajft.2014.223.230
DOI: 10.3923/ajft.2014.223.230
URL: https://scialert.net/abstract/?doi=ajft.2014.223.230