- Title
- Design of tailored sourdough for making rye crispbread with improved sensory and nutritional features
- Creators
- Hana AmeurAndrea PoloAli Zein Alabiden TlaisS CozziC PaganoniRaffaella Di CagnoMarco Gobbetti
- Publication Details
- VIII International Symposium on Sourdough: Resilience, Sustainability, Wellness, pp.110-111
- Editor(s)
- Gobbetti M, Zannini E
- Conference
- VIII International Symposium on Sourdough (Bozen, 14/06/2022–17/06/2022)
- Publisher
- Free University of Bozen/Bolzano - Faculty of Science and Technology
- Number of pages
- 2
- Identifiers
- (UNIBZ)70465211
991006785592401241 - Scopus ID
- n.a.
- Academic Unit
- Faculty of Science and Technology
- Language
- English
- Resource Type
- Abstract
- Author Names String
- Ameur H, Polo A, Tlais AZA, Cozzi S, Paganoni C, Di Cagno R, Gobbetti M
- Additional Description
- Editors/Supervisors: Gobbetti M, Zannini E
Abstract
Design of tailored sourdough for making rye crispbread with improved sensory and nutritional features
VIII International Symposium on Sourdough: Resilience, Sustainability, Wellness, pp.110-111
VIII International Symposium on Sourdough (Bozen, 14/06/2022–17/06/2022)
2022
Handle:
https://hdl.handle.net/10863/41202
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