Microflora of the sour dough of wheat flour bread IX. Biochemical characteristics and baking performance of wheat doughs elaborated with mixtures of pure microorganisms
Authors:
- M. José TornerMTM. José Torner
- 1 July 1989
- journal article
- research article
- Published by Springer Nature in European Food Research and Technology
- Vol. 189 (1) , 6-11
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Die Mikroflora des SauerteigesEuropean Food Research and Technology, 1982
- Die Mikroflora des SauerteigesEuropean Food Research and Technology, 1981
- Die Mikroflora des SauerteigesEuropean Food Research and Technology, 1981
- I. Isolation and Identification of MicrofloraJournal of Food Protection, 1978
- II. Pure Culture Fermentation StudiesJournal of Food Protection, 1978