Physico‐Chemical Properties of Sourdough Bread Production Using Selected L actobacilli Starter Cultures

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Veröffentlicht in:	Journal of food quality 2013-08, Vol.36 (4), p.245-252
Hauptverfasser:	Tamani, R.J., Goh, K.K.T., Brennan, C.S.
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Sprache:	eng
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source	Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; EBSCOhost Business Source Complete; Access via Wiley Online Library
title	Physico‐Chemical Properties of Sourdough Bread Production Using Selected L actobacilli Starter Cultures
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