Changes in the physical and the sensorial properties of wheat bread caused by interruption and slowing of the fermentation of yeast-based leaven

Journal of Cereal Science

Volumn 59, Issue 1, 2014, Pages 88-94

  Rózyło, Renata ^a   Dziki, Dariusz ^a   Laskowski, Janusz ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Dough fermentation; Interruption; Leaven; Slowing

Indexed keywords

TRITICUM AESTIVUM;

EID: 84891947612     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.11.005     Document Type: Article

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