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2020 | 1 |
2021 | 2 |
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Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review.
J Sci Food Agric. 2021 Mar 30;101(5):1732-1743. doi: 10.1002/jsfa.10816. Epub 2020 Oct 5.
J Sci Food Agric. 2021.
PMID: 32914410
Review.
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties.
Taglieri I, Sanmartin C, Venturi F, Macaluso M, Bianchi A, Sgherri C, Quartacci MF, De Leo M, Pistelli L, Palla F, Flamini G, Zinnai A.
Taglieri I, et al.
Foods. 2021 Apr 25;10(5):942. doi: 10.3390/foods10050942.
Foods. 2021.
PMID: 33923099
Free PMC article.
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