Effect of the Controlled Fermented Sprouted Lentil Containing Fennel Extract on the Characteristics of Wheat Bread
IntroductionWheat bread is a staple food worldwide, and bread making using sourdough is one of the oldest technologies. In this regard, the use of legume sourdough is important in improving the quality of wheat bread. Sprouted legumes are also proper substrates rich in bioactive compounds for sourdo...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ferdowsi University of Mashhad
2024-02-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Subjects: | |
| Online Access: | https://ifstrj.um.ac.ir/article_45513_2c806a087317963fa87a2c023f6d9b00.pdf |