The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties

Author： Gocmen Duygu   Gurbuz Ozan   Kumral Ayşegul   Dagdelen Adnan   Sahin Ismet  

Publisher： Springer Publishing Company

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.225, Iss.5-6, 2007-09, pp. : 821-830

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