Wikidata

(Q53878149)

English

Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.

scientific article published on 13 April 2014

In more languages

Statements

title
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread. (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
24794619
retrieved
21 May 2018
reference URL
http://europepmc.org/abstract/MED/24794619

Identifiers

 
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