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Technological properties, shelf life and consumer preferenc..:
Korcari, Dea
;
Secchiero, Riccardo
;
Laureati, Monica
...
LWT. 151 (2021) - p. 112097 , 2021
Link:
https://doi.org/10.1016/j.lwt.2021.112097
RT Journal T1
Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.lwt.2021.112097&Exemplar=1&LAN=DE A1 Korcari, Dea A1 Secchiero, Riccardo A1 Laureati, Monica A1 Marti, Alessandra A1 Cardone, Gaetano A1 Rabitti, Noemi Sofia A1 Ricci, Giovanni A1 Fortina, Maria Grazia PB Elsevier BV YR 2021 SN 0023-6438 JF LWT VO 151 SP 112097 LK http://dx.doi.org/https://doi.org/10.1016/j.lwt.2021.112097 DO https://doi.org/10.1016/j.lwt.2021.112097 SF ELIB - SuUB Bremen
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