Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality

  1. Casado, A.
  2. Álvarez, A.
  3. González, L.
  4. Fernández, D.
  5. Marcos, J.L.
  6. Tornadijo, M.E.
Aldizkaria:
Czech Journal of Food Sciences

ISSN: 1805-9317,  1212-1800

Argitalpen urtea: 2017

Alea: 35

Zenbakia: 6

Orrialdeak: 496-506

Mota: Artikulua

DOI: 10.17221/68/2017-CJFS GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus