Biochemical changes during a submerged chickpea fermentation used as a leavening agent for bread production

✍ Scribed by M. Hatzikamari; D. A. Kyriakidis; N. Tzanetakis; C. G. Biliaderis; E. Litopoulou-Tzanetaki

• Book ID: 105899436
• Publisher: Springer
• Year: 2006
• Tongue: English
• Weight: 804 KB
• Volume: 224
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-006-0363-4