Microflora of the sour dough of wheat flour bread. IX. Biochemical characteristics and baking performance of wheat doughs elaborated with mixtures of pure microorganisms

Microflora of the sour dough of wheat flour bread. IX. Biochemical characteristics and baking performance of wheat doughs elaborated with mixtures of pure microorganisms

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Veröffentlicht in:Zeitschrift f r Lebensmittel-Untersuchung und -Forschung 1989-07, Vol.189 (1), p.6-11
Hauptverfasser: BARBER, S, TORNER, M. J, MARTINEZ-ANAYA, M. A
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
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container_title Zeitschrift f r Lebensmittel-Untersuchung und -Forschung
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TORNER, M. J
MARTINEZ-ANAYA, M. A
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doi_str_mv 10.1007/BF01120439
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source SpringerNature Journals
subjects Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
title Microflora of the sour dough of wheat flour bread. IX. Biochemical characteristics and baking performance of wheat doughs elaborated with mixtures of pure microorganisms
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