학술논문
Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies
Document Type
Article
Author
Source
In: International Journal of Food Microbiology . (International Journal of Food Microbiology, 2 July 2023, 396)
Subject
Language
English
ISSN
18793460
01681605
01681605