Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies

Celine Verdonck, Yamina De Bondt, Inés Pradal-Álvarez-Prida, An Bautil, Niels A. Langenaeken, Kristof Brijs, Peter Goos, Luc De Vuyst, Christophe M. Courtin

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Agriculture & Biology

Medicine & Life Sciences