Organic farming of wheat and sourdough quality

Book Part

Abstract: Both organic farming of wheat and sourdough bread production has gained market during past years due

Palabras claves:

bread, Dough rheological properties, flour, lactic acid bacteria, Organic farming, Sourdoughs, Wheat, Yeast

Autores:

Diego Suárez-Estrella, Marco A. Lazo-Vélez, Rodrigo Caroca-Cáceres, Serna-Saldivar S.O.

Fuentes:

scopus