Waste bread recycling as a baking ingredient by tailored...

International Journal of Food Microbiology 2020 / 08 Vol. 327

Waste bread recycling as a baking ingredient by tailored lactic acid fermentation

Immonen, Mikko, Maina, Ndegwa H., Wang, Yaqin, Coda, Rossana, Katina, Kati
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Volume:
327
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2020.108652
Date:
August, 2020
File:
PDF, 512 KB
2020
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