Original language | English |
---|---|
Pages (from-to) | 513-517 |
Journal | International Journal of Food Science and Technology |
Volume | 28 |
DOIs | |
Publication status | Published - 1993 |
Keywords
- Colour
- dough viscosity
- Lactobacilli
- particle size
- sourdough
- yeasts
D.J. Hounhouigan, M.J.R. Nout, C.M. Nago, J.H. Houben, F.M. Rombouts
Research output: Contribution to journal › Article › Academic › peer-review
Original language | English |
---|---|
Pages (from-to) | 513-517 |
Journal | International Journal of Food Science and Technology |
Volume | 28 |
DOIs | |
Publication status | Published - 1993 |