Evolution of biochemical and rheological characteristics and breadmaking quality during a multistage wheat sour dough process - Concepedia

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Evolution of biochemical and rheological characteristics and breadmaking quality during a multistage wheat sour dough process

50

Citations

4

References

1991

Year

S. Barber, Rosario B�guena, C. Benedito de Barber, M. Antonia Mart�nez-Anaya

European Food Research and Technology

EngineeringFood StructureAgricultural EconomicsBiochemical EngineeringBiotechnologyGrain QualityFood QualityRheological Characteristics

References

	Year	Citations

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