Impact of sourdough and yeast on the organoleptic and nutritional quality of bread

In this deposit, you will find all the data, script and analysis link to the article : Impact of sourdough and yeast on the organoleptic and nutritional quality of bread

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Bibliographische Detailangaben
Hauptverfasser:	Lauriane, Mietton, Marie-Françoise, Samson, Thérèse, Marlin, Godet Teddy, Nolleau Valérie, Guézenec Stéphane, Segond Diego, Thibault, Nidelet, Desclaux Dominique, Delphine, Sicard
Format:	Dataset
Sprache:	eng
Schlagworte:	Kazachstania, Saccharomyces cerevisiae, lactic acid bacteria, fermentation, gluten, bread aromatic profile
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	In this deposit, you will find all the data, script and analysis link to the article : Impact of sourdough and yeast on the organoleptic and nutritional quality of bread
DOI:	10.5281/zenodo.5841083