Optimization of sourdough process for improved sensory...

Optimization of sourdough process for improved sensory profile and texture of wheat bread

K. Katina, R.-L. Heiniö, K. Autio, K. Poutanen
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Volume:
39
Year:
2006
Language:
english
DOI:
10.1016/j.lwt.2005.08.001
File:
PDF, 711 KB
english, 2006
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