Rheological Changes in Wheat Sourdough During Controlled and Spontaneous Fermentation
Wehrle, K., Arendt, E. K.Volume:
75
Language:
english
Journal:
Cereal Chemistry
DOI:
10.1094/cchem.1998.75.6.882
Date:
November, 1998
File:
PDF, 89 KB
english, 1998