A systematic review of drying methods and their impact on technological characteristics of sourdough type III
I. D. Marco, Cássia Maria da Silva, J. O. Moraes, L. A. A. Menezes, Marília Miotto, J. Laurindo, J. Lindner
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引用次数: 2
干燥方法及其对III型酵母工艺特性的影响
2452-0721/2452-0721©2022巴西生物技术协会。这是一篇开放获取的文章，在知识共享署名-非商业性禁止衍生许可的条款下发布，该许可允许不受限制的非商业使用、分发和在任何媒介上复制，前提是正确引用原始作品，并且在任何对干燥方法及其对酵母III型技术特性的影响的系统回顾中不改变作品
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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