Changes in free amino acids during fermentation of wheat doughs started with pure culture of lactic acid bacteria

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Cereal chemistry 1991-01, Vol.68 (1), p.66-72
Hauptverfasser:	Collar, C. (Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Calle Jaime Roig, Valencia, Spain), Mascaros, A.F, Prieto, J.A, Benedito de Barber, C
Format:	Artikel
Sprache:	eng
Schlagworte:	ACIDE AMINE AMINO ACIDS AMINOACIDOS BACTERIAS ACIDOLACTICAS BACTERIE LACTIQUE Biological and medical sciences BREADMAKING Cereal and baking product industries CULTIVOS INICIADORES CULTURE STARTER DOUGHS ENTEROCOCCUS FARINE DE BLE FERMENTACION FERMENTATION Food industries Fundamental and applied biological sciences. Psychology HARINA DE TRIGO LACTIC ACID BACTERIA LACTOBACILLUS LACTOBACILLUS BREVIS LACTOBACILLUS PLANTARUM MASA DE PANADERIA METABOLISM METABOLISME METABOLISMO MICROBIAL ACTIVITIES MICROORGANISME MICROORGANISMOS MICROORGANISMS PANIFICACION PANIFICATION PATE DE CUISSON STARTER CULTURES STREPTOCOCCUS FAECIUM WHEAT FLOUR
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:
ISSN:	0009-0352 1943-3638