Flavour Production and Acidification of Sourdoughs in Relation to Starter Culture and Fermentation Temperature

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalLebensmittel - Wissenschaft und Technologie
Pages (from-to)145-149
Number of pages5
Publication statusPublished - 1989

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ID: 138182504