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Production of bread from doughs composed of high-pressure homogenisation treated flour slurries: effects on physicochemical, crumb grain and textural characteristics

Crossref DOI link: https://doi.org/10.1007/s11694-021-00888-9

Published Online: 2021-03-24

Published Print: 2021-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Sert, Durmuş https://orcid.org/0000-0002-6805-4262
Mercan, Emin https://orcid.org/0000-0002-4073-0468
Tongur, Aymelek https://orcid.org/0000-0002-7924-0087
Kara, Ümmügülsüm https://orcid.org/0000-0002-5761-5263
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Text and Data Mining valid from 2021-03-24

Version of Record valid from 2021-03-24
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Article History

Received: 22 September 2020

Accepted: 15 March 2021

First Online: 24 March 2021

Declarations

:

: The authors declare that they do not have any conflict of interest.

: This study does not involve any human or animal testing.

: No informed consent is necessary for this study.

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