ArticleFoods (Basel, Switzerland)2021

Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread.

Pavlina Katsi et al.PubMed ↗Full text ↗Publisher ↗

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