Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

Elena Bartkienė(Lithuanian University of Health Sciences), Zita Maknickienė(Lithuanian Research Centre for Agriculture and Forestry), Gražina Juodeikienė(Kaunas University of Technology), Vita Krunglevičiūtė(Lithuanian University of Health Sciences), Toma Rekštytė(Lithuanian University of Health Sciences), Gerhard Schleining(BOKU University), Lina Vaičiulytė-Funk(Kaunas University of Technology)
International Journal of Food Science & Technology
August 5, 2013
10.1111/ijfs.12257
Cited by 21

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