Search
Skip to Search Results
Filter
Subject / Keyword
Item type
Author / Creator / Contributor
Year
Collections
Languages
-
2016-01-01
Ripari, Valery, Gänzle, Michael G.
Sourdough has traditionally been used as leavening agent in artisanal baking. The production of baked and steamed cereal products increasingly employs sourdough as baking improver to achieve improved bread quality, or to obtain “clean label” products. Sourdoughs are maintained in bakeries by...
1 - 1 of 1