A systematic review of drying methods and their impact on technological characteristics of sourdough type III

Abstract

2452-0721/2452-0721 © 2022 sociedade Brasileira de Biotecnologia. this is an Open access article distributed under the terms of the creative commons attribution-Noncommercial No Derivative license, which permits unrestricted noncommercial use, distribution, and reproduction in any medium provided the original work is properly cited and the work is not changed in any A systematic review of drying methods and their impact on technological characteristics of sourdough type III