Microbial sour doughs influence acidification properties and breadmaking potential of wheat dough

• COLLAR C.

収録刊行物

• J. Food Sci.

  J. Food Sci. 59 629-633, 1994

詳細情報

• CRID: 1572543025461066240
• NII論文ID: 10021185436
• データソース種別:
  • CiNii Articles