Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation

Published 2014 View Full Article

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Title
Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 59, Issue 2, Pages 973-980
Publisher
Elsevier BV
Online
2014-07-04
DOI
10.1016/j.lwt.2014.06.052

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