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Influence of sourdough fermentation on the fundamental rheological properties of breadmaking doughs
Influence of sourdough fermentation on the fundamental rheological properties of breadmaking doughs
2004
Federica Balestra
Alessandro Angioloni
G. G. Pinnavaia
Keywords:
Rheology
Bakers Yeast
Food science
Geography
Fermentation
proximate composition
sourdough fermentation
Chemistry
Correction
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