Microflora of the sour dough of wheat flour bread IX. Biochemical characteristics and baking performance of wheat doughs elaborated with mixtures of pure microorganisms
- 1 July 1989
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 189 (1) , 6-11
- https://doi.org/10.1007/bf01120439
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Evaluation of fungicides for control of Cercospora zebrina on subterranean cloverAustralian Journal of Experimental Agriculture, 1987
- Carbohydrate metabolism in lactic acid bacteriaAntonie van Leeuwenhoek, 1983
- Die Mikroflora des SauerteigesZeitschrift für Lebensmittel-Untersuchung und Forschung, 1982
- Die Mikroflora des SauerteigesZeitschrift für Lebensmittel-Untersuchung und Forschung, 1981
- Die Mikroflora des SauerteigesZeitschrift für Lebensmittel-Untersuchung und Forschung, 1981
- I. Isolation and Identification of MicrofloraJournal of Food Protection, 1978
- II. Pure Culture Fermentation StudiesJournal of Food Protection, 1978