Effects of concentration of Jerusalem artichoke powder on the quality of artichoke-enriched bread fermented with mixed cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08 and Pichia anomala JK04
Wahyono, Agung, Lee, SaeByuk, Yeo, SooHwan, Kang, WooWon, Park, HeuiDong
Published in Emirates Journal of Food and Agriculture (01.04.2016)
Published in Emirates Journal of Food and Agriculture (01.04.2016)
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