Effect of yeast extracts containing propionic acid on bread dough fermentation and bread properties.
Citation
Gardner, N.J., Champagne, C.P., et Gélinas, P. (2002). « Effect of yeast extracts containing propionic acid on bread dough fermentation and bread properties. », Journal of Food Science, 67(5), p. 1855-1858.
Date de publication
2002-12-31