Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties
| Autor: | Marti, Alessandra a, ∗, Torri, Luisa b, Casiraghi, Maria Cristina a, Franzetti, Laura a, Limbo, Sara a, Morandin, Francesca a, Quaglia, Lucio c, Pagani, Maria Ambrogina a |
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| Zdroj: | In LWT - Food Science and Technology December 2014 59(2) Part 1:1100-1106 |
| Databáze: | ScienceDirect |
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