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Journal description
All volumes of the corresponding journal
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Details for article 9 of 20 found articles
| Title: |
Effect of Sourdough with Exopolysaccharide (EPS)-Producing Lactic Acid Bacteria (LAB) on Sensory Quality of Bread during Shelf Life |
| Author: |
Di Monaco, R. Torrieri, E. Pepe, O. Masi, P. Cavella, S. |
| Appeared in: |
Food and bioprocess technology |
| Paging: | Volume 8 (2014) nr. 3 pages 691-701 |
| Year: |
2014 |
| Contents: | |
| Publisher: |
Springer US, Boston |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 9 of 20 found articles
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