Critical quality attributes of Iranian ‘Taftoon’ breads as affected by the addition of rice bran sourdough with different lactobacilli

出版年份 2015 全文链接

标题

作者

关键词

出版物

Volume 7, Issue 3, Pages 305-311

出版商

Wageningen Academic Publishers

发表日期

2014-08-13

DOI

10.3920/qas2013.0375

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