Sourdough: A tool for the improved flavour, texture and shelf-life of wheat bread

VTT Publications

Volumn , Issue 569, 2005, Pages

  Katina, Kati ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Acidity; Amino acids; Bran; Bread; Flavour; High fibre baking; Processing conditions; Sourdough; Texture; Volatile compounds

Indexed keywords

EID: 84888894309     PISSN: 12350621     EISSN: None     Source Type: Book Series    
DOI: None     Document Type: Review

References (151)