Flavour production and acidification of sourdoughs in relation to starter culture and fermentation temperature - Concepedia

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Flavour production and acidification of sourdoughs in relation to starter culture and fermentation temperature

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References

1989

Year

Anne-Mette Sølvbjerg Hansen, Bente Lund, Michael Lewis

Food FermentationBioenergyIn Vitro FermentationFermentation TemperatureFood BioprocessingHealth Sciences

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