C. Thiele

1. Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor
   2002/01/01 by C. Thiele, Claudia Thiele, Michael G. Gänzle +3 · 3 citations
   Agricultural and Biological Sciences · Nursing · #Food composition and properties #Phytase and its Applications #Probiotics and Fermented Foods