Comparative study of spontaneously fermented sourdoughs originating from two regions of Greece: Peloponnesus and Thessaly

Published 2010 View Full Article

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Title
Comparative study of spontaneously fermented sourdoughs originating from two regions of Greece: Peloponnesus and Thessaly
Authors
Keywords
-
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 231, Issue 6, Pages 883-890
Publisher
Springer Nature
Online
2010-08-06
DOI
10.1007/s00217-010-1345-0

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