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1 Ergebnisse
1
Improvement of Texture, Nutritional Qualities, and Consumer..:
Olojede, Ayoyinka O.
;
Sanni, Abiodun I.
;
Banwo, Kolawole
.
Fermentation. 8 (2022) 1 - p. 32 , 2022
Link:
https://doi.org/10.3390/fermentation8010032
RT Journal T1
Improvement of Texture, Nutritional Qualities, and Consumers' Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_fermentation8010032&Exemplar=1&LAN=DE A1 Olojede, Ayoyinka O. A1 Sanni, Abiodun I. A1 Banwo, Kolawole A1 Michael, Towobola PB MDPI AG YR 2022 SN 2311-5637 JF Fermentation VO 8 IS 1 SP 32 LK http://dx.doi.org/https://doi.org/10.3390/fermentation8010032 DO https://doi.org/10.3390/fermentation8010032 SF ELIB - SuUB Bremen
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