Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

DOI Web Site Web Site 2 Citations

Journal

Trends in Food Science & Technology

Trends in Food Science & Technology 19 (10), 513-521, 2008-10

Elsevier BV

Citations (2)*help

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Details 詳細情報について

CRID

1362544418431503104
DOI

10.1016/j.tifs.2008.04.002
ISSN

09242244
Web Site

https://api.elsevier.com/content/article/PII:S092422440800112X?httpAccept=text/xml

https://api.elsevier.com/content/article/PII:S092422440800112X?httpAccept=text/plain
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