Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants

Rosen Chochkov, Miroslav Savov, Velitchka Gotcheva, Maria Papageorgiou, João Miguel Rocha, Vesselin Baev, Angel Angelov*

*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

2 Citations (Scopus)
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