Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking
Author:
Affiliation:
1. Istituto di Scienze dell'Alimentazione C.N.R. Via Roma; 64 83100 - Avellino (Italy)
2. Dipartimento Agricoltura Ambiente Alimenti; DIAAA, Univ. degli Studi del Molise; Via De Sanctis; 86100 Campobasso (Italy)
Publisher
Wiley
Subject
Food Science
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