![Texture and Sensory Evaluation of Composite Wheat-Oat Bread Prepared with Novel Two-Phase Method Using Oat Yeast-Fermented Leaven]()
Texture and Sensory Evaluation of Composite Wheat-Oat Bread Prepared with Novel Two-Phase Method Using Oat Yeast-Fermented LeavenRóżyło, Renata; Dziki, Dariusz; Laskowski, Janusz; Skonecki, Stanisław; Łysiak, Grzegorz; Kulig, Ryszard; Różyło, Krzysztof · Journal of Texture Studies · 2014