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	1.	Impact of sourdough on the texture of bread. [electronic resource] by Arendt, Elke K Ryan, Liam A M Dal Bello, Fabio Producer: 20070220 In: Food microbiology vol. 24 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Pressure-induced gelatinization of starch in excess water. [electronic resource] by Vallons, Katleen J R Ryan, Liam A M Arendt, Elke K Producer: 20140605 In: Critical reviews in food science and nutrition vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	The impact of salt reduction in bread: a review. [electronic resource] by Belz, Markus C E Ryan, Liam A M Arendt, Elke K Producer: 20120726 In: Critical reviews in food science and nutrition vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Detection and quantitation of 2,5-diketopiperazines in wheat sourdough and bread. [electronic resource] by Ryan, Liam A M Dal Bello, Fabio Arendt, Elke K Koehler, Peter Producer: 20101004 In: Journal of agricultural and food chemistry vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Characterisation of a Talaromyces emersonii thermostable enzyme cocktail with applications in wheat dough rheology. [electronic resource] by Waters, Deborah M Ryan, Liam A M Murray, Patrick G Arendt, Elke K Tuohy, Maria G Producer: 20120409 In: Enzyme and microbial technology vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products. [electronic resource] by Ryan, Liam A M Zannini, Emanuele Dal Bello, Fabio Pawlowska, Agata Koehler, Peter Arendt, Elke K Producer: 20110803 In: International journal of food microbiology vol. 146 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread. [electronic resource] by Belz, Markus C E Mairinger, Regina Zannini, Emanuele Ryan, Liam A M Cashman, Kevin D Arendt, Elke K Producer: 20130122 In: Applied microbiology and biotechnology vol. 96 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)