Influence of the addition of lupin sourdough with different...

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, Zita
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Volume:
48
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12257
Date:
December, 2013
File:
PDF, 658 KB
english, 2013
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