Evolution of biochemical and rheological characteristics and breadmaking quality during a multistage wheat sour dough process

✍ Scribed by Salvador Barber; Rosario Báguena; Carmen Benedito de Barber; M. Antonia Martínez-Anaya

• Book ID: 112497387
• Publisher: Springer
• Year: 1991
• Tongue: English
• Weight: 760 KB
• Volume: 192
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/bf01201441