Effect of fermentation rate on endogenous leavening of Candida milleri in sour rye dough

✍ Scribed by Marina Häggman; Hannu Salovaara

• Book ID: 116488320
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 618 KB
• Volume: 41
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2007.12.002