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2 research outputs found
Parameters of rye, wheat, barley, and oat sourdoughs fermented with Lactobacillus plantarum
Author
AACC Method 10-05
AACC Method 10-05.01
+32Â more
Arendt
Banu
Barber
Bartkiene
Bartkiene
Bartkiene
Bartkiene
Bartkiene
Berthier
Cello
Claus
Curtis
Dal Bello
Dastmalchi
Desguin
Granby
Hodge
ISO
Jin
Katina
Kumar
Lee
Li
Lorenz
Manini
Mathara
Postles
Ravishankar
Song
Tamanna
Ventimiglia
Viiard
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Quality of bread baked from frozen dough – effects of rye, and sugar content, kneading time and proofing profile
Author
AACC Method 10-05
Andersson
+23Â more
Bárcenas
CalderĂłn-Dominguez
Callejo
Camilla Ă–hgren
Chen
Dobraszczyk
Eckardt
Gabric
Huang
Le Bail
Lucas
Maud Langton
Meziani
Meziani
Meziani
Meziani
Naito
Nieves Fabregat
Rakha
Selomulyo
Tlapale-Valdivia
Wang
Yi
Publication venue
'Elsevier BV'
Publication date
Field of study
No full text
Crossref