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Effect of sourdough starter and fungal proteases on gluten content and sensory properties of tarhana
Publikováno v:
International Journal of Food Science & Technology. 56:2557-2564
In this study, gluten degradation during prolonged tarhana fermentation was monitored in a traditional dough as well as in dough containing sourdough starter, peptidase additives and combination of both. Gluten content, determined using the sandwich
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff7b5b85d9bb902f8e89baf6626d0a6a
https://doi.org/10.1111/ijfs.14895
https://doi.org/10.1111/ijfs.14895
