bread schiacciata Tuscan
Selected indexed studies
- Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread-Case Study on PDO Tuscan Bread. (Foods, 2022) [PMID:36360083]
- Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods. (Int J Food Microbiol, 2017) [PMID:28364622]
- Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread. (Foods, 2023) [PMID:37509763]
_Worker-drafted node — pending editorial review._
Connections
bread schiacciata Tuscan helps
Sources
- Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of Triticum dicoccum. (2023) pubmed
- Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread-Case Study on PDO Tuscan Bread. (2022) pubmed
- Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods. (2017) pubmed
- Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread. (2023) pubmed
- Technological Strategies to Enhance the Shelf Life of PDO Tuscan Bread in a Compostable Bag-in-Bag System. (2025) pubmed
- Exploitation of autochthonous Tuscan sourdough yeasts as potential starters. (2019) pubmed
- Making a Virtue of Necessity: The Use of Wild Edible Plant Species (Also Toxic) in Bread Making in Times of Famine According to Giovanni Targioni Tozzetti (1766). (2022) pubmed