Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Voluminous bread"'
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 6, Iss 4 (24) زمستان, Pp 15-30 (2017)
Sourdough applications in bread production are rising in recent decades continuously due to consumers' desire for natural products containing less chemical preservatives. In sourdough, lactic acid bacteria play a key role in the fermentation process.
Externí odkaz:
https://doaj.org/article/b75cbc32ab4242088a7cd9bf341a6a05
