Evaluation of sourdoughs for the production of bread using spontaneous fermentation technique

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Bibliographic Details
Main Author:	Krischina Singer Aplevicz
Format:	Artículo científico
Language:	en
Published:	Universidade Estadual de Maringá 2014
Subjects:	Ingeniería yeast sensory analysis lactic acid bacteria Fermentative activity
Online Access:	Acceder al recurso
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