Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics
Raíssa Oliveira Luiz Fernanda Maria Vanin
Food Science and Technology Campinas v. 42, art. e64420, p. 1-7, 2022
Campinas 2022
Localização:
FZEA - Fac. Zoot. Eng. de Alimentos
(PCD 2022 Eff )(Acessar)