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.
Revue:
Czech Journal of Food Sciences

ISSN: 1805-9317,  1212-1800

Année de publication: 2017

Volumen: 35

Número: 6

Pages: 496-506

Type: Article

DOI: 10.17221/68/2017-CJFS GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus