Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition

Published 2010 View Full Article

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Title
Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 45, Issue 7, Pages 1417-1425
Publisher
Wiley
Online
2010-06-21
DOI
10.1111/j.1365-2621.2010.02282.x

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