Sourdough fermentation of carob flour and its application in wheat bread
Research background. Carob is widely cultivated Mediterranean plant, but its flour is scarcely used in bread making. Previous studies investigated the quality of wheat bread with added carob flour showing discrepant results. This study aims to investigate the fermentation performance, antioxidant ac...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001116118 |
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| Matična publikacija: |
Food technology and biotechnology (Online) 58 (2020), 4 ; str. 465-474 |
| Glavni autori: | Novotni, Dubravka (Author), Mutak, Nika, Nanjara, Ljiljana, Drakula, Saša, Čukelj, Nikolina, Voučko, Bojana, Ćurić, Duška |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.58.04.20.6892 Food technology and biotechnology (Online) Hrčak |
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https://doi.org/10.17113/ftb.58.04.20.6892Food technology and biotechnology (Online)
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