Sourdough: A tool for the improved flavour, texture and shelf-life of wheat bread

Research output: Book/ReportBookScientificpeer-review

Original languageOther/Unknown
Number of pages90
ISBN (Print)12350621 (ISSN)
Publication statusPublished - 2005
MoE publication typeC1 Scientific book

Fields of Science

  • Acidity
  • Amino acids
  • Bran
  • Bread
  • Flavour
  • High-fibre baking
  • Processing conditions
  • Sourdough
  • Texture
  • Volatile compounds

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