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For: Ceballos-González C, Bolívar-Monsalve J, Ramírez-Toro C, Bolívar GA. Effect of lactic acid fermentation on quinoa dough to prepare gluten-free breads with high nutritional and sensory quality. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13551] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Number Cited by Other Article(s)
1
Rouhi E, Sadeghi A, Jafari SM, Abdolhoseini M, Assadpour E. Effect of the controlled fermented quinoa containing protective starter culture on technological characteristics of wheat bread supplemented with red lentil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023;60:2193-2203. [PMID: 37273558 PMCID: PMC10232387 DOI: 10.1007/s13197-023-05746-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/06/2022] [Accepted: 04/12/2023] [Indexed: 06/06/2023]
2
Shang J, Xie S, Yang S, Duan B, Liu L, Meng X. Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes. Foods 2023;12:2319. [PMID: 37372530 DOI: 10.3390/foods12122319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 05/18/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023]  Open
3
Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10207140] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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