✦ LIBER ✦
Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition
✍ Scribed by Daliborka Koceva Komlenić; Žaneta Ugarčić-Hardi; Marko Jukić; Mirela Planinić; Ana Bucić-Kojić; Ivica Strelec
- Book ID
- 108827374
- Publisher
- John Wiley and Sons
- Year
- 2010
- Tongue
- English
- Weight
- 789 KB
- Volume
- 45
- Category
- Article
- ISSN
- 0950-5423
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