Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review
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Title
Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review
Authors
Keywords
Whole wheat products, Sourdough, Fermentation, Metabolic pathway, Quality improvement
Journal
FOOD CHEMISTRY
Volume 360, Issue -, Pages 130038
Publisher
Elsevier BV
Online
2021-05-11
DOI
10.1016/j.foodchem.2021.130038
References
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