Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies
- 30 March 2023
- journal article
- research article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 396, 110193
Abstract
No abstract availableKeywords
Funding Information
- VUB
- Flanders' FOOD
- FWO
- KU Leuven
This publication has 52 references indexed in Scilit:
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