Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation

✍ Scribed by Mariotti, Manuela; Garofalo, Cristiana; Aquilanti, Lucia; Osimani, Andrea; Fongaro, Lorenzo; Tavoletti, Stefano; Hager, Anna-Sophie; Clementi, Francesca

• Book ID: 125533783
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 211 KB
• Volume: 59
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2014.06.052