2016 - Pisa University Press
Article
Digital Version
Download | Copy/paste | Printing
Effect of the baking process on artisanal sourdough bread-making : a technological and sensory evaluation
P. 186-198
-
Information
ISSN: 2283-5431
-
In this issue
- Effect of long-term salinity on compatible solutes and antioxidant status of horehound (Marrubium vulgare L.)
- Nitrogen bioavailability in the rhizosphere of Olea europea L. groves under arid climate
- Trehalose-induced modulation of antioxidative defence system in radish (Raphanus sativus L.) plants subjected to water-deficit conditions
- Effects of biostimulants on soil enzyme activities, antioxidant capacity and bacterial community composition
- Effect of the baking process on artisanal sourdough bread-making : a technological and sensory evaluation
- Do medium- and long-term magnesium deficiencies affect potassium and calcium nutrition in Sulla carnosa?