Effect of processing conditions on acidification properties of wheat sour doughs
- 1 June 1994
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 22 (4) , 249-255
- https://doi.org/10.1016/0168-1605(94)90176-7
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Microflora of the sour dough of wheat flour bread IX. Biochemical characteristics and baking performance of wheat doughs elaborated with mixtures of pure microorganismsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1989
- Effects of lactic acid bacteria on the properties of sour dough breadFood Microbiology, 1989
- The effect of fermentation temperature, flour type, and starter on the properties of sour wheat breadInternational Journal of Food Science & Technology, 1987