Effect of the Incorporation of Different Freeze-Dried...

Journal of Culinary Science & Technology 2014 / 10 Vol. 12; Iss. 4

Effect of the Incorporation of Different Freeze-Dried Cultures on the Properties of Sourdough Bread

Aplevicz, Krischina S., da Silva, Tiago, Fritzen-Freire, Carlise B., Amboni, Renata D. M. C., Barreto, Pedro L. M., Sant’Anna, Ernani S.
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Volume:
12
Language:
english
Journal:
Journal of Culinary Science & Technology
DOI:
10.1080/15428052.2014.904837
Date:
October, 2014
File:
PDF, 307 KB
english, 2014
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