Texture and Sensory Evaluation of Composite Wheat‐Oat Bread Prepared with Novel Two‐Phase Method Using Oat Yeast‐Fermented Leaven期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Texture and Sensory Evaluation of Composite Wheat‐Oat Bread Prepared with Novel Two‐Phase Method Using Oat Yeast‐Fermented Leaven

Authors:	Renata Ry&#x;o Dariusz Dziki Janusz Laskowski Stanis&#x;aw Skonecki Grzegorz &#x;ysiak Ryszard Kulig Krzysztof Ry&#x;o

Abstract:

Keywords:	Bread leaven oat sourdough sponge dough