Microstructure, textural and sensorial properties of durum...

Food Research International 2013 / 01 Vol. 50; Iss. 1

Microstructure, textural and sensorial properties of durum wheat bread as affected by yeast content

Lampignano, V., Laverse, J., Mastromatteo, M., Del Nobile, M.A.
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Volume:
50
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2012.10.030
Date:
January, 2013
File:
PDF, 400 KB
english, 2013
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