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“Improvement of bread sensory and nutritional properties via sourdough optimization"
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Projects
“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
University of Helsinki
Persons
Coda, Rossana
Other information
Keywords
Hapanleipä, Leipominen, Taikina
“Improvement of bread sensory and nutritional properties via sourdough optimization" - Research.fi
