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Journal description
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Details for article 106 of 111 found articles
| Title: |
The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review |
| Author: |
Sun, Xinyang Wu, Simiao Li, Wen Koksel, Filiz Du, Yifei Sun, Lei Fang, Yong Hu, Qiuhui Pei, Fei |
| Appeared in: |
Food hydrocolloids |
| Paging: | Volume 135 () nr. C pages p. |
| Year: |
2023 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 106 of 111 found articles
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