Effects of terroir, wheat varieties and breadmaking practices on the microbial diversity of leaven and the quality of the bread - Archive ouverte HAL Accéder directement au contenu
Communication Dans Un Congrès Année : 2017

Effects of terroir, wheat varieties and breadmaking practices on the microbial diversity of leaven and the quality of the bread

Delphine Sicard
Sciences Pour l'Oenologie
CV
Elisa Michel
Sciences Pour l'Oenologie
CV

Résumé

Effects of terroir, wheat varieties and breadmaking practices on the microbial diversity of leaven and the quality of the bread. Let's Cultivate Diversity 2017

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Sciences du Vivant [q-bio]

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https://hal.science/hal-01606258

Soumis le : lundi 2 octobre 2017-22:32:29

Dernière modification le : mercredi 22 novembre 2023-03:42:29

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Dates et versions

hal-01606258 , version 1 (02-10-2017)

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  • HAL Id : hal-01606258 , version 1
  • PRODINRA : 406493

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Delphine Sicard, Elisa Michel. Effects of terroir, wheat varieties and breadmaking practices on the microbial diversity of leaven and the quality of the bread. Let's Cultivate Diversity 2017, Jun 2017, Virton, Belgique. ⟨hal-01606258⟩

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