Microflora of the sour dough of wheat flour bread
- 1 February 1990
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 190 (2) , 126-131
- https://doi.org/10.1007/bf01193482
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Bread flavorC R C Critical Reviews in Food Technology, 1974
- Analysis of Lactic Acid and Volatile Fatty Acids Extracted from Bacterial FermentationsJournal of Chromatographic Science, 1970
- Chemistry of Bread FlavorPublished by American Chemical Society (ACS) ,1969
- Biochemistry of Industrial MicroorganismsJournal of Parasitology, 1964