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pro vyhledávání: '"Finlay Sim"'
Autor:
Silvia Cera, Fabio Tuccillo, Antti Knaapila, Finlay Sim, Jessica Manngård, Katariina Niklander, Michela Verni, Carlo Giuseppe Rizzello, Kati Katina, Rossana Coda
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100697- (2024)
Sourdough technology has been known for its role in the improvement of texture, flavor, and quality of mainly wheat and rye-based breads for decades. However, little is reported about its use in the improvement of whole-grain oat bread, especially co
Externí odkaz:
https://doaj.org/article/cf8e1848008141ce814c886352b9d985
