The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry
| Image |  |
|---|---|
| Description | scientific article published on 01 July 2019 |
| Author/s |
author: Carlo Giuseppe Rizzello |
| Publication date | July 1, 2019 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |