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Rheological changes in wheat sourdough during controlled and spontaneous fermentation
K. Wehrle
,
E. K. Arendt
School of Food and Nutritional Sciences
APC Microbiome Ireland
University College Cork
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Food Science
Controlled Fermentation
100%
Fermentation Time
100%
Lactic Acid Bacteria
50%
Mixed Starter Cultures
50%
Sourdough
50%
Spontaneous Fermentation
100%
Starter Culture
50%
Weak Gel
50%
Wheat Dough
50%
Wheat Sourdough
100%