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- Title:
Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavour
- Document type:
- Zeitschriftenaufsatz
- Author(s):
- Thiele, Claudia, Gänzle, Michael G.; Vogel, Rudi F.
- Journal title:
- Cereal. Chem
- Year:
- 2002
- Journal volume:
- 79
- Journal issue:
- 1
- Pages contribution:
- 45-51
- Language:
- en
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