Sourdough fermentation as a means of optimising the glycaemic index of bread.
Author
Department/s
Publishing year
2003
Language
English
Pages
1-117
Document type
Conference paper
Topic
- Nutrition and Dietetics
Conference name
Sourdough - From Fundamentals to Applications
Conference date
2003-10-08 - 2003-10-11
Conference place
Brussels, Belgium
Status
Unpublished