Optimization of sourdough process for improved sensory profile and texture of wheat bread - Concepedia

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Optimization of sourdough process for improved sensory profile and texture of wheat bread

231

Citations

23

References

2005

Year

Kati Katina, R.‐L. Heiniö, Karin Autio, Kaisa Poutanen

Wheat BreadSourdough ProcessAgricultural EconomicsImproved Sensory ProfileFood EngineeringGrain Quality

References

	Year	Citations

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