“Improvement of bread sensory and nutritional properties via sourdough optimization"

“Improvement of bread sensory and nutritional properties via sourdough optimization"

Starting year

2020

End year

2021

Participants

Responsible organization

Persons

Coda, Rossana


Other information

Keywords

Hapanleipä, Leipominen, Taikina

“Improvement of bread sensory and nutritional properties via sourdough optimization" - Research.fi