Biochemical characteristics and breadmaking performance of freeze-dried wheat sour dough starters
Authors:
- Carmen Benedito BarberCBCarmen Benedito Barber
- 1 April 1993
- journal article
- research article
- Published by Springer Nature in European Food Research and Technology
- Vol. 196 (4) , 360-365
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Evolution of biochemical and rheological characteristics and breadmaking quality during a multistage wheat sour dough processEuropean Food Research and Technology, 1991
- Microflora of the sour dough of wheat flour breadEuropean Food Research and Technology, 1990
- Microflora of the sour dough of wheat flour bread IX. Biochemical characteristics and baking performance of wheat doughs elaborated with mixtures of pure microorganismsEuropean Food Research and Technology, 1989
- I. Isolation and Identification of MicrofloraJournal of Food Protection, 1978