Influences of lactic acid bacteria on technological, nutritional, and sensory properties of barley sour dough bread

Food Quality and Preference

Volumn 7, Issue 3-4, 1996, Pages 285-292

  Marklinder, Ingela ^a   Haglund, Åsa ^a   Johansson, Lisbeth ^a  

^a UPPSALA UNIVERSITY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); HORDEUM VULGARE SUBSP. VULGARE;

EID: 0030517152     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(96)00027-4     Document Type: Conference Paper

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