Improving the bread quality of high protease activity flour by using sourdough and liquid rye dough


ÖZÜLKÜ G. , SİVRİ ÖZAY D.

V Symposium on Sourdough, Helsinki, Finland, 10 October 2012, pp.16

  • Publication Type: Conference Paper / Full Text
  • City: Helsinki
  • Country: Finland
  • Page Numbers: pp.16