✦ LIBER ✦
Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamics during baking
✍ Scribed by M. Gobbetti; M.S. Simonetti; A. Corsetti; F. Santinelli; J. Rossi; P. Damiani
- Book ID
- 114263018
- Publisher
- Elsevier Science
- Year
- 1995
- Tongue
- English
- Weight
- 916 KB
- Volume
- 12
- Category
- Article
- ISSN
- 0740-0020
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