date:Dec 11, 2012
ative processing steps.
The 2012 symposium in Helsinki follows a successful series of international sourdough symposia held in Verona, Brussels, Bari and Freising.
The aim is to feature the latest scientific progress in the interplay of the fermentation microbes and the cereal raw material, ranging from microbiological, biochemical, molecular and biological aspects to technological, nutritional and consumer properties of the products.