Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality

Autor:	Alberto Álvarez, Alba Casado, M.E. Tornadijo, Leticia Martínez González, Domingo Fernández, José Luis Marcos
Rok vydání:	2017
Předmět:	0404 agricultural biotechnology Chemistry media_common.quotation_subject Quality (business) Fermentation 04 agricultural and veterinary sciences Food science 040401 food science Food Science media_common
Zdroj:	Czech Journal of Food Sciences. 35:496-506
ISSN:	1805-9317 1212-1800
DOI:	10.17221/68/2017-cjfs
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::fe3201280ce3eb1cb355abc5fb6d2356 https://doi.org/10.17221/68/2017-cjfs Zobrazit plný text záznamu Plný text ve formátu PDF