دورية أكاديمية
Development of sourdough bread from roll-milled and stone-ground soft (Triticum aestivum) wheat flours milled to different extraction rates
| العنوان: | Development of sourdough bread from roll-milled and stone-ground soft (Triticum aestivum) wheat flours milled to different extraction rates |
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| المؤلفون: | Cardinali, Federica, Garofalo, CristianaAff1, IDs00217023044094_cor2, Taccari, Manuela, Osimani, Andrea, Polverigiani, Serena, Milanović, Vesna, Rampanti, Giorgia, Aquilanti, Lucia |
| المصدر: | European Food Research and Technology. 250(2):581-591 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 14382377 14382385 |
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| DOI: | 10.1007/s00217-023-04409-4 |