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The role of sourdough technology in modulating the sensory and rheology properties of the alternative food sources (macro/microalgae, insects, and fungi)
| Title: | The role of sourdough technology in modulating the sensory and rheology properties of the alternative food sources (macro/microalgae, insects, and fungi) | Authors: | Škrobot, Dubravka   ; Tomić, Jelena ; Maravić, Nikola |
Issue Date: | 2025 | Publication: | Handbook of Sourdough Microbiota and Fermentation | Type: | Book parts | ISBN: | 9780443186226  Search Idenfier |
Collation: | str. 423-447 | DOI: | 10.1016/B978-0-443-18622-6.00024-4 | Scopus-ID: | 2-s2.0-85213179105 | URI: | https://enauka.gov.rs/handle/123456789/954744 | Metadata source: | (Preuzeto iz CrossRef-a) Tomić, Jelena | M-category: | Mp. category will be shown later |
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