Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor
- 15 January 2002
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 79 (1) , 45-51
- https://doi.org/10.1094/cchem.2002.79.1.45
Abstract
No abstract availableKeywords
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