Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread


İspirli H., ÖZMEN D., YILMAZ M. T., SAĞDIÇ O., Dertli E.

Food Control, vol.107, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 107
  • Publication Date: 2020
  • Doi Number: 10.1016/j.foodcont.2019.106812
  • Journal Name: Food Control
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, Index Islamicus, Veterinary Science Database
  • Keywords: Sourdough, Glucan, Glucansucrase, Sourdough rheology, Bread texture, LACTIC-ACID BACTERIA, WHEAT SOURDOUGH, LACTOBACILLUS, QUALITY, BAKING
  • Yıldız Technical University Affiliated: Yes