Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality
Top Cited Papers
- 1 October 2008
- journal article
- review article
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 19 (10) , 513-521
- https://doi.org/10.1016/j.tifs.2008.04.002
Abstract
No abstract availableKeywords
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