Chemical changes in nitrogenous compounds during fermentation of sour doughs and bread doughs-Reference-Cited by-同舟云学术

Chemical changes in nitrogenous compounds during fermentation of sour doughs and bread doughs

Published:1989-07 Issue:1 Volume:189 Page:12-15
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Barber Carmen Benedito,Collar Concepc�on,Prieto Jos� Antonio,Barber Salvador

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01120440.pdf

Reference26 articles.

1. Barber S, Benedito de Barber C, Planells V (1981) Rev Agroquim Tecnol Aliment 20:403?411

2. Hoseney RC, Finney KF (1971) Baker's Dig 45:30?40

3. Benedito de Barber C, Collar C, Barber S (1987) Proceedings II World Congress of Food Technology. Barcelona (Spain), 3 to 6 march, 1987. Rev Agroquim Tecnol Aliment 27:530?538

4. Benedito de Barber C, Collar C, Prieto JA, Barber S (1985) Rev Agroquim Tecnol Aliment 25:428?135

5. Benedito de Barber C, Prieto JA, Collar C (1989) Proceedings VII Congreso Nacional de Quimica. Sevilla (Spain) 12?17 October, 1987, Acta Aliment 18:53?63

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