Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

MG Gänzle, J Loponen, M Gobbetti - Trends in food science & technology, 2008 - Elsevier
The degradation of the cereal proteins in wheat and rye sourdough fermentations strongly
affects the quality of bread. Acidification and the reduction of disulfide bonds of gluten by …
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Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

MG Gänzle, J Loponen… - Trends in Food Science …, 2008 - researchportal.helsinki.fi
Abstract" The degradation of the cereal proteins in wheat and rye sourdough fermentations
strongly affects the quality of bread. Acidification and the reduction of disulfide bonds of …

[引用][C] Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

MG GÄNZLE, J LOPONEN… - Trends in food science & …, 2008 - pascal-francis.inist.fr
Proteolysis in sourdough fermentations : mechanisms and potential for improved bread
quality CNRS Inist Pascal-Francis CNRS Pascal and Francis Bibliographic Databases …

[引用][C] Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

MG Gänzle, J Loponen, M Gobbetti - Trends in Food Science & …, 2008 - cir.nii.ac.jp
Proteolysis in sourdough fermentations: mechanisms and potential for improved bread
quality | CiNii Research CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ] 詳細へ移動 検索 …

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality.

MG Gänzle, J Loponen, M Gobbetti - 2008 - cabidigitallibrary.org
The degradation of the cereal proteins in wheat and rye sourdough fermentations strongly
affects the quality of bread. Acidification and the reduction of disulfide bonds of gluten by …

[引用][C] Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

MG Gaenzle, J Loponen, M Gobbetti - TRENDS IN FOOD …, 2008 - ricerca.uniba.it
Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality
IRIS IRIS Home Sfoglia Macrotipologie & tipologie Autore Titolo Riviste Serie IT Italiano Italiano …

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

MG Gänzle, J Loponen, M Gobbetti - Trends in Food Science & …, 2008 - infona.pl
The degradation of the cereal proteins in wheat and rye sourdough fermentations strongly
affects the quality of bread. Acidification and the reduction of disulfide bonds of gluten by …

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

MG Gänzle, J Loponen, M Gobbetti - Trends in Food Science & …, 2008 - infona.pl
The degradation of the cereal proteins in wheat and rye sourdough fermentations strongly
affects the quality of bread. Acidification and the reduction of disulfide bonds of gluten by …

[引用][C] Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

MG GÄNZLE, J LOPONEN, M GOBBETTI - Trends in food science & …, 2008 - Elsevier

[引用][C] Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

MG Ganzle, J Loponen, M Gobbetti - 2008