Article Versions Notes

Katsi P, Kosma IS, Michailidou S, Argiriou A, Badeka AV, Kontominas MG. Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread. Foods. 2021; 10(3):635. https://doi.org/10.3390/foods10030635

Katsi, Pavlina, Ioanna S. Kosma, Sofia Michailidou, Anagnostis Argiriou, Anastasia V. Badeka, and Michael G. Kontominas. 2021. "Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread" Foods 10, no. 3: 635. https://doi.org/10.3390/foods10030635

Katsi, P., Kosma, I. S., Michailidou, S., Argiriou, A., Badeka, A. V., & Kontominas, M. G. (2021). Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread. Foods, 10(3), 635. https://doi.org/10.3390/foods10030635