Effect of the Incorporation of Different Freeze-Dried Cultures on the Properties of Sourdough Bread
Aplevicz, Krischina S., da Silva, Tiago, Fritzen-Freire, Carlise B., Amboni, Renata D. M. C., Barreto, Pedro L. M., Sant’Anna, Ernani S.Volume:
12
Langue:
english
Journal:
Journal of Culinary Science & Technology
DOI:
10.1080/15428052.2014.904837
Date:
October, 2014
Fichier:
PDF, 307 KB
english, 2014