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Journal: Microorganisms, 2022
Volume: 10
Number: 1416
1416
Article: Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality
Authors: by Lauriane Mietton, Marie-Françoise Samson, Thérèse Marlin, Teddy Godet, Valérie Nolleau, Stéphane Guezenec, Diego Segond, Thibault Nidelet, Dominique Desclaux and Delphine Sicard
Link: https://www.mdpi.com/2076-2607/10/7/1416

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