Open AccessEffect of the refreshment on the liquid sourdough preparation
Author(s) -
Aniello Falciano,
Annalisa Romano,
Blanca E. García Almendárez,
Carlos RegaladoGonzález,
Próspero Di Pierro,
Paolo Masi
Publication year - 2022
Publication title -
italian journal of food sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.281
H-Index - 33
eISSN - 2239-5687
pISSN - 1120-1770
DOI - 10.15586/ijfs.v34i3.2217
Subject(s) - titratable acid , food science , population , water activity , moisture , lactic acid , chemistry , microorganism , water content , biology , bacteria , medicine , environmental health , geotechnical engineering , organic chemistry , engineering , genetics