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The use of Mexican xaxtle as leavening agent in Italian straight dough bread making to produce pulque bread

María Elena Sánchez-Pardo, J. Alejandra Blancas-Nápoles, Pedro A. Vázquez‐Landaverde

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Abstract

Purchase online the PDF of The use of Mexican xaxtle as leavening agent in Italian straight dough bread making to produce pulque bread, Sánchez-Pardo, M. E.,Blancas-Nápoles, J. A.,Vázquez-Landaverde, P.A.,Nari, A.,Taglieri, I. - Pisa University Press - Article

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Purchase online the PDF of The use of Mexican xaxtle as leavening agent in Italian straight dough bread making to produce pulque bread, Sánchez-Pardo, M. E.,Blancas-Nápoles, J. A.,Vázquez-Landaverde, P.A.,Nari, A.,Taglieri, I. - Pisa University Press - Article

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Available abstract

Purchase online the PDF of The use of Mexican xaxtle as leavening agent in Italian straight dough bread making to produce pulque bread, Sánchez-Pardo, M. E.,Blancas-Nápoles, J. A.,Vázquez-Landaverde, P.A.,Nari, A.,Taglieri, I. - Pisa University Press - Article

Key concepts: Leavening agent, Bread making, Food science, Chemistry, Fermentation

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