Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli

Published 2007 View Full Article

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Title
Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 108, Issue 4, Pages 1217-1225
Publisher
Elsevier BV
Online
2007-07-05
DOI
10.1016/j.foodchem.2007.06.050

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