Impact of different S. cerevisiae yeast strains on gluten-free dough and bread quality parameters
Horstmann, S. W., Atzler, J. J., Heitmann, M., Zannini, E., Arendt, E. K.Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-018-3154-9
Date:
September, 2018
File:
PDF, 1.06 MB
english, 2018