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pro vyhledávání: '"Ilham Zyani"'
Publikováno v:
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 198:287-291
Sourdough ferments were reconstitued in the laboratory according to three traditional procedures used in rural areas for building sourdough ferments. The ferments were subcultured on wheat flour to make four generations, which were then used to study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cf58a18b54ed0a6f25f41c099971f16
https://doi.org/10.1007/bf01193176
https://doi.org/10.1007/bf01193176
