Effect of honey supplementation on sourdough: Lactic acid...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 04 Vol. 77

Effect of honey supplementation on sourdough: Lactic acid bacterial performance and gluten microstructure

Nutter, Julia, Fritz, Rosalia, Saiz, Amelia I., Iurlina, Miriam O.
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Volume:
77
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.11.040
Date:
April, 2017
File:
PDF, 6.87 MB
english, 2017
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