Concepedia

Publication | Closed Access

Biochemical changes during a submerged chickpea fermentation used as a leavening agent for bread production

DOI

30

Citations

35

References

2006

Year

Magdalini Hatzikamari, D.A. Kyriakidis, N. Tzanetakis, Costas G. Βiliaderis, E. Litopoulou‐Tzanetaki
European Food Research and Technology

References

YearCitations

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