𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Handbook of enzyme biotechnology

✍ Scribed by Goldstein, Leon


Book ID
123399834
Publisher
Elsevier Science
Year
1976
Tongue
English
Weight
203 KB
Volume
1
Category
Article
ISSN
0968-0004

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In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are