Effects of Sourdough on Rheological Properties of Dough, Quality Characteristics and Staling Time of Wholemeal Wheat Croissants

AuthID
 P-00Z-2FS
7
Author(s)
Chochkov, R
·
Savov, M
·
Gotcheva, V
·
Papageorgiou, M
·
Baev, V
·
Angelov, A
Tipo de Documento
Article
Year published
2023
Publicado
in ITALIAN JOURNAL OF FOOD SCIENCE, ISSN: 1120-1770
Volume: 35, Número: 3, Páginas: 115-129 (15)
Indexing
Wos®
Scopus®
Crossref®2
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85174227652
Wos: WOS:001059760100001
Source Identifiers
ISSN: 1120-1770
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