Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread

Published 2019 View Full Article

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Title
Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread
Authors
Keywords
-
Journal
FOOD CONTROL
Volume 107, Issue -, Pages 106812
Publisher
Elsevier BV
Online
2019-08-08
DOI
10.1016/j.foodcont.2019.106812

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