STURZA, R.; DESEATNICOV, O.; SUBOTIN, Iu.
(Alma Mater Publishing House – "Vasile Alecsandri" University, Bacau, 2003)
Fermentation is an important stage in the formation of volatile substances which determine aroma and taste of bread. The use of wine leaven in bread baking could contribute to enrichment of the aroma of bread, but this ...