The incorporation of sourdough in sugar-reduced biscuits: a promising strategy to improve techno-functional and sensory properties
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Title
The incorporation of sourdough in sugar-reduced biscuits: a promising strategy to improve techno-functional and sensory properties
Authors
Keywords
-
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2019-05-24
DOI
10.1007/s00217-019-03302-3
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