Microbial Sour Doughs Influence Acidification Properties and Breadmaking Potential of Wheat Dough
- 1 May 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (3), 629-633
- https://doi.org/10.1111/j.1365-2621.1994.tb05579.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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- Factors Affecting Organic Acid Production by Sourdough (San Francisco) BacteriaApplied and Environmental Microbiology, 1972
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