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The sourdough microflora Microbiological, biochemical and breadmaking characteristics of doughs fermented with freeze-dried mixed starters, freeze-dried wheat sourdough and mixed fresh-cell starters
L. Cossignani, M. Gobbetti, P. Damiani, A. Corsetti, M. S. Simonetti, G. ManfrediVolume:
203
Year:
1996
Language:
english
Pages:
7
DOI:
10.1007/bf01267776
File:
PDF, 670 KB
english, 1996