Search Results - "sourdough"

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  1. 1
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    La panification au levain naturel

    Published 2020
    Subjects: “…sourdough…”
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  2. 2
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    La panification au levain naturel

    Published 2020
    Subjects: “…sourdough…”
    OAPEN Library: download the publication
    OAPEN Library: description of the publication
    Electronic Book Chapter

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  3. 3
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    Bioactive Components in Fermented Foods and Food By-Products by Verardo, Vito

    Published 2020
    Subjects: “…sourdough…”
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    Electronic Book Chapter

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  4. 4
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    Scientific Insights and Technological Advances in Gluten Free Products Development

    Published 2023
    Subjects: “…sourdough…”
    DOAB: download the publication
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    Electronic Book Chapter

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  5. 5
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    Nutritional Components of Wheat Based Food: Composition, Properties and Uses

    Published 2023
    Subjects: “…sourdough…”
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  6. 6
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    Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food

    Published 2022
    Subjects: “…sourdough fermentation…”
    DOAB: download the publication
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    Electronic Book Chapter

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  7. 7
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    Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality

    Published 2022
    Subjects: “…sourdough…”
    DOAB: download the publication
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  8. 8
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    Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes

    Published 2022
    Subjects: “…sourdough…”
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  9. 9
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    Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

    Published 2021
    Subjects: “…sourdough…”
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