Sourdough

Bakery Products: Science and Technology

Volumn , Issue , 2007, Pages 365-380

  Diowksz, Anna ^a   Ambroziak, Wojciech ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Health benefits; Lactic acid bacteria; Microorganisms; Sourdough; Starter cultures

Indexed keywords

EID: 69949111291     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470277553.ch20     Document Type: Chapter

References (120)

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