2016 - Pisa University Press
Article
Digital Version
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The use of Mexican xaxtle as leavening agent in Italian straight dough bread making to produce pulque bread
P. 329-342
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Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 60, 4, 2016-
Informations
Code DOI : 10.12871/00021857201647
ISSN: 2283-5431
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- The use of Mexican xaxtle as leavening agent in Italian straight dough bread making to produce pulque bread
