Yoghurt as a Starter in Sourdough Fermentation to Improve the Technological and Functional Properties of Sourdough-Wheat Bread

AuthID
 P-00W-DR8
7
Author(s)
Graca, C
·
Edelmann, M
·
Coda, R
·
Sontag-Strohm, T
·
Huang, X
Tipo de Documento
Article
Year published
2022
Publicado
in JOURNAL OF FUNCTIONAL FOODS, ISSN: 1756-4646
Volume: 88
Indexing
Wos®
Google Scholar®
Publication Identifiers
Wos: WOS:000772627000006
Source Identifiers
ISSN: 1756-4646
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