Work

Sourdough Technology—A Traditional Way for Wholesome Foods: A Review

Year: 2011

Type: article

Source: Comprehensive Reviews in Food Science and Food Safety

DOI: 10.1111/j.1541-4337.2011.00148.x

Authors: Rupesh S. Chavan, Shraddha R. Chavan

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2072916725

FWCI: 7.584

Cites: 119

Cited by: 289

Related to: 10