Biochemical changes during a submerged chickpea fermentation used as a leavening agent for bread production

Author: Hatzikamari M.   Kyriakidis D.   Tzanetakis N.   Biliaderis C.   Litopoulou-Tzanetaki E.  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.224, Iss.6, 2007-04, pp. : 715-723

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content