C: Food Chemistry
Physicochemical Characterization and Sensory Analysis of Yeast-leavened and Sourdough Soy Breads
Article first published online: 11 SEP 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 10, pages C1487–C1494, October 2013
How to Cite
Yezbick, G., Ahn-Jarvis, J., Schwartz, S. J. and Vodovotz, Y. (2013), Physicochemical Characterization and Sensory Analysis of Yeast-leavened and Sourdough Soy Breads. Journal of Food Science, 78: C1487–C1494. doi: 10.1111/1750-3841.12246
- Issue published online: 8 OCT 2013
- Article first published online: 11 SEP 2013
- Manuscript Accepted: 24 JUN 2013
- Manuscript Received: 11 JUL 2012
- Center for Innovative Food Technology (CIFT)
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