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Journal description
All volumes of the corresponding journal
All issues of the corresponding volume
All articles of the corresponding issues
Details for article 161 of 216 found articles
| Title: |
Optimization of sourdough process for improved sensory profile and texture of wheat bread |
| Author: |
Katina, K. Heiniö, R.-L. Autio, K. Poutanen, K. |
| Appeared in: |
Lebensmittel-Wissenschaft und Technologie |
| Paging: | Volume 39 (2006) nr. 10 pages 14 p. |
| Year: |
2006 |
| Contents: | |
| Publisher: |
Swiss Society of Food Science and Technology |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 161 of 216 found articles
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