Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures - Concepedia

Concepedia

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Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures

DOI Full Paper Access

29

Citations

37

References

2021

Year

Dea Korcari, Riccardo Secchiero, Monica Laureati, Alessandra Marti, Gaetano Cardone, Noemi Sofia Rabitti, Giovanni Ricci, Maria Grazia Fortina

Shelf LifeTechnological PropertiesConsumer PreferenceAgricultural EconomicsFood EngineeringFood QualityFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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