Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread †

Triticale has been suggested for human consumption due to its valuable nutritional composition. The aim of this study was to evaluate volatile compound dynamics in the technological processes of triticale bread and triticale bread with sourdough prepared using Lactobacillus sanfranciscensis based cu...

Descripción completa

Detalles Bibliográficos
Autores principales: Galoburda, Ruta, Straumite, Evita, Sabovics, Martins, Kruma, Zanda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7763431/
https://www.ncbi.nlm.nih.gov/pubmed/33321806
http://dx.doi.org/10.3390/foods9121837

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7763431/
https://www.ncbi.nlm.nih.gov/pubmed/33321806
http://dx.doi.org/10.3390/foods9121837

Ejemplares similares