Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

标题
Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality
作者
关键词
-
出版物
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 19, Issue 10, Pages 513-521
出版商
Elsevier BV
发表日期
2008-04-18
DOI
10.1016/j.tifs.2008.04.002

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