Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures
Dea Korcari, Riccardo Secchiero, Monica Laureati, Alessandra Marti, Gaetano Cardone, Noemi Sofia Rabitti +2 more
LWT
Concepts
StarterFood scienceLeavening agentShelf lifeBread makingBiology