Mechanistic insights into the impact of acetic acid, lactic acid, and succinic acid on the dough rheology, the breadmaking process, and the specific volume of wholemeal sourdough-type bread
| Autor: | Verdonck, Celine, Hecke, Zeno Van, De Bondt, Yamina, Goos, Peter, Moldenaers, Paula, Courtin, Christophe M. |
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| Zdroj: | In Food Hydrocolloids May 2025 162 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect