✦ LIBER ✦
The sourdough microflora Microbiological, biochemical and breadmaking characteristics of doughs fermented with freeze-dried mixed starters, freeze-dried wheat sourdough and mixed fresh-cell starters
✍ Scribed by L. Cossignani; M. Gobbetti; P. Damiani; A. Corsetti; M. S. Simonetti; G. Manfredi
- Book ID
- 112504221
- Publisher
- Springer
- Year
- 1996
- Tongue
- English
- Weight
- 670 KB
- Volume
- 203
- Category
- Article
- ISSN
- 0044-3026
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