A review of the application of sourdough technology to wheat breads.
Clarke
Charmaine I
CI
Department of Food and Nutritional Sciences, National University of Ireland Cork, Ireland.
Arendt
Elke K
EK
D001939:Bread; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation; D005524:Food Technology; D009753:Nutritive Value; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D012434:Secale / Q000737:chemistry / Q000382:microbiology; D013649:Taste; D014908:Triticum / Q000737:chemistry / Q000382:microbiology