Chemical changes in nitrogenous compounds during fermentation of sour doughs and bread doughs
- 1 July 1989
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 189 (1) , 12-15
- https://doi.org/10.1007/bf01120440
Abstract
No abstract availableKeywords
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