How the sourdough may affect the functional features of leavened baked goods. (Q38162572)
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scientific article published on 16 May 2013
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | How the sourdough may affect the functional features of leavened baked goods. |
scientific article published on 16 May 2013 |
Statements
How the sourdough may affect the functional features of leavened baked goods (English)
Marco Gobbetti
1 reference
Carlo G Rizzello
1 reference
Raffaella Di Cagno
1 reference
Maria De Angelis
1 reference
1 reference