Durum and soft wheat flours in sourdough and straight-dough bread-making
Crossref DOI link: https://doi.org/10.1007/s13197-015-1787-2
Published Online: 2015-03-07
Published Print: 2015-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Rinaldi, Massimiliano
Paciulli, Maria
Caligiani, Augusta
Sgarbi, Elisa
Cirlini, Martina
Dall’Asta, Chiara
Chiavaro, Emma
Text and Data Mining valid from 2015-03-07