Minimal influence of milling technique in contrast to sourdough on the nutritional and organoleptic quality of bread
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Published:2024-04
Issue:
Volume:118
Page:104426
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ISSN:0740-0020
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Container-title:Food Microbiology
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language:en
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Short-container-title:Food Microbiology
Author:
Mietton Lauriane, Mata-Orozco Jennifer, Guezenec Stephane, Marlin Thérèse, Samson Marie-Françoise, Canaguier Elodie, Godet Teddy, Nolleau Valérie, Segond Diego, Cassan Denis, Baylet Marc, Bedouelle Pierre, Bonnel Laurence, Bouquin Hugo, Christin Gilles, Courteau Marine, Doucoure Mahamé, Hazard Victor, Kober Tom, Montard Alain, Nodet Mariette, Parent Myriam, Dalmasso Christian, Gainon Alexandra, Jouve Olivier, Pichard Stéphane, Puel Johan, Simon Robin, Nidelet Thibault, Sicard DelphineORCID
Funder
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
Subject
Microbiology,Food Science
Reference76 articles.
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