干燥方法及其对III型酵母工艺特性的影响

Biotechnology Research and Innovation Pub Date : 2022-01-01 DOI:10.4322/biori.202203

I. D. Marco, Cássia Maria da Silva, J. O. Moraes, L. A. A. Menezes, Marília Miotto, J. Laurindo, J. Lindner

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

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

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Biotechnology Research and Innovation

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