✦ LIBER ✦
Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor
✍ Scribed by Thiele, C.; Gänzle, M. G.; Vogel, R. F.
- Book ID
- 120411094
- Publisher
- AACC International (American Association of Cereal Chemists)
- Year
- 2002
- Tongue
- English
- Weight
- 208 KB
- Volume
- 79
- Category
- Article
- ISSN
- 0009-0352
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