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Knowledge of fermentation dynamics allows for reducing sugar levels in yeast-leavened pastry

Evelyne Timmermans; Céline Wezenaar; An Bautil; Kristof Brijs; Ilse Scheirlinck; Roel Van der Meulen; Christophe M. Courtin
Journal of Cereal Science · Vol. 109 · pp. 103601 · 2023
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Bibliographic Information

JournalJournal of Cereal Science
PublisherAcademic Press
Publication Date2023-01-01
Publication Year2023
Volume109
Pages103601
Document TypeJournal Article
eISSN0733-5210
DOI10.1016/j.jcs.2022.103601
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1983-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/07335210
Publisher PageOpen Publisher Page
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