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Analysis of the impact of the amount of spontaneously fermented spelt dough, bakers yeast and ascorbic acid on some characteristics of spelt sourdough bread
| Title: | Analysis of the impact of the amount of spontaneously fermented spelt dough, bakers yeast and ascorbic acid on some characteristics of spelt sourdough bread | Authors: | Šimurina, Olivera   ; Filipčev, Bojana ; Plavšić, Dragana ; Ikonić, Bojana ; Šoronja-Simović, Dragana ; Pestorić, Mladenka ; Škrobot, Dubravka |
Issue Date: | 2014 | Publication: | II International Congres Food Technology, Quality and Safety | Publisher: | University of Novi Sad, Institute of Food Technology, Srbija | Type: | Conference Paper | ISBN: | 978-86-7994-043-8  Search Idenfier |
Collation: | str. 616-621 | URI: | https://enauka.gov.rs/handle/123456789/503067 | Metadata source: | Migrirano iz RIS podataka | M-category: | Mp. category will be shown later |
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