Controlled production of acetic acid in wheat sour doughs
- 1 September 1992
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 195 (3) , 259-263
- https://doi.org/10.1007/bf01202806
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Factors Affecting Organic Acid Production by Sourdough (San Francisco) BacteriaApplied Microbiology, 1972
- Microorganisms of the San Francisco Sour Dough Bread ProcessApplied Microbiology, 1971