LIBROS DEL AUTOR: bernard onno philippe roussel

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  • From wheat to bread, the impact of yeast in baking
    Bernard ONNO Philippe ROUSSEL / Elisa MICHEL Delphine SICARD
    This study is a product of the ANR Bakery research project. From a panel of 40 bakers, a selection of 4 types of sourdough, differentiated by the microbial diversity of the yeast and bacteria populations, was selected.The 4 bakers chosen on the specificity of their sourdoughs initiated 6 chef sourdoughs, during 3 weeks, in their work environment and with their practices, using ...
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