Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

✍ Scribed by Bartkiene, Elena; Schleining, Gerhard; Rekstyte, Toma; Krungleviciute, Vita; Juodeikiene, Grazina; Vaiciulyte-Funk, Lina; Maknickiene, Zita

• Book ID: 120650130
• Publisher: John Wiley and Sons
• Year: 2013
• Tongue: English
• Weight: 658 KB
• Volume: 48
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/ijfs.12257