Natural fermentation od lentils. Functional properties and potential in breadmaking of fermented lentil flour
1999
Sadowska, J. | Fornal, J. | Vidal-Valverde, C. | Frias, J.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 396-401
Other Subjects
Pate de cuisson; Masa de panaderia; Propiedades reologicas; Qualite; Propriete rheologique; Aptitude boulangere; Aliment fermente; Caracteristicas de la coccion; Propiedades tecnicas; Propriete technologique
Language
English
Note
Summary (En)
Translated Title
Natuerliche Fermentation von Linsen. Funktionelle Eigenschaften und Backfaehigkeit von Mehl aus fermentierten Linsen
Type
Summary
2002-08-15
AGRIS AP
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