Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

Published 2009 View Full Article

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Title
Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread
Authors
Keywords
-
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 230, Issue 4, Pages 645-654
Publisher
Springer Nature
Online
2009-12-24
DOI
10.1007/s00217-009-1204-z

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