Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamics during baking - Concepedia

Concepedia

Publication | Closed Access

Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamics during baking

124

Citations

22

References

1995

Year

Marco Gobbetti, Maria Stella Simonetti, Aldo Corsetti, F. Santinelli, J. Rossi, Pietro Damiani

Food Microbiology

Food ChemistryFermentation ParametersOrganic Acid ProductionsFood FermentationFood EngineeringVolatile CompoundHealth Sciences

References

	Year	Citations

Page 1