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Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality
Bartkiene, Elena, Schleining, Gerhard, Rekstyte, Toma, Krungleviciute, Vita, Juodeikiene, Grazina, Vaiciulyte-Funk, Lina, Maknickiene, ZitaVolume:
48
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12257
Date:
December, 2013
File:
PDF, 658 KB
english, 2013