ListarQF - Contribuciones a congresos científicos por tema "Nutritional properties"
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Interaction effects of fermentation time and sourdough content on the size and acidity in bread
(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 ...