ListarQF - Contribuciones a congresos científicos por tema "Acidity"
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Interaction effects of fermentation time and sourdough content on the size and acidity in bread
Lopez Moreno, Cristina; Ruíz-Delgado, María del Carmen
; Ponce-Ortiz, Rocio; Otero-Fernandez-de-Molina, Juan Carlos; López-Navarrete, Juan Teodomiro; Ramírez Márquez, Pedro; Ramírez Márquez, Salvador Jesús; Ramírez Montosa, Carlos; Ruiz Andújar, Indalecio[et al.] (2020-10-16)
The use of sourdough to provide certain physical, organoleptic and nutritional properties to bread is one of the most used biotechnological processes in the production of cereal-based foods. Sourdough, yeast and fermentation ...