Preparing Sponge Dough for Making Bread Using Wheat Flour Cultured in 5% Saline

Naganori Ohisa, Kazuto Endo, Toshikazu Komoda

Open source

DOI: 10.3390/fermentation11040206
Published: 2025-04-10
Container: Fermentation
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/fermentation11040206,
  title = {Preparing Sponge Dough for Making Bread Using Wheat Flour Cultured in 5\% Saline},
  author = {Naganori Ohisa and Kazuto Endo and Toshikazu Komoda},
  year = {2025},
  journal = {Fermentation},
  doi = {10.3390/fermentation11040206},
  url = {https://doi.org/10.3390/fermentation11040206}
}

RIS

TY  - JOUR
TI  - Preparing Sponge Dough for Making Bread Using Wheat Flour Cultured in 5% Saline
AU  - Naganori Ohisa
AU  - Kazuto Endo
AU  - Toshikazu Komoda
PY  - 2025
JO  - Fermentation
DO  - 10.3390/fermentation11040206
UR  - https://doi.org/10.3390/fermentation11040206
ER  -

APA

Ohisa, N., Endo, K., & Komoda, T. (2025). Preparing Sponge Dough for Making Bread Using Wheat Flour Cultured in 5% Saline. Fermentation. https://doi.org/10.3390/fermentation11040206

Source records

crossref · retrieved 2026-09-27T11:19:59.147Z