Sourdough fermentation as a means of optimising the glycaemic index of bread.
Författare
Avdelning/ar
Publiceringsår
2003
Språk
Engelska
Sidor
1-117
Dokumenttyp
Konferensbidrag
Ämne
- Nutrition and Dietetics
Conference name
Sourdough - From Fundamentals to Applications
Conference date
2003-10-08 - 2003-10-11
Conference place
Brussels, Belgium
Status
Unpublished