Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

Michael G Gänzle, Jussi Loponen, Marco Gobbetti

Department of Food and Nutrition

Research output: Contribution to journal › Review Article › Scientific › peer-review

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Manglin-Food
Salovaara, H., Loponen, J., Kanerva, P., Sontag-Strohm, T. & Brinck, O.
01/01/2007 → 30/06/2011
Project: Research project