Influences of lactic acid bacteria on technological,...

Food Quality and Preference 1996 Vol. 7; Iss. 3-4

Influences of lactic acid bacteria on technological, nutritional, and sensory properties of barley sour dough bread

Ingela Marklinder, Åsa Haglund, Lisbeth Johansson
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Volume:
7
Year:
1996
Language:
english
DOI:
10.1016/s0950-3293(96)00027-4
File:
PDF, 846 KB
english, 1996
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