Microflora of the sour dough of wheat flour bread IX. Biochemical characteristics and baking performance of wheat doughs elaborated with mixtures of pure microorganisms-Reference-Cited by-同舟云学术

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

Published:1989-07 Issue:1 Volume:189 Page:6-11
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Barber Salvador,Torner M. Jos�,Mart�nez-Anaya M. Antonia,Barber Carmen Benedito

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/BF01120439.pdf

Reference37 articles.

1. Barber S, Martinez-Anaya MA, González-Caudeli C (1982) Rev Agroquim Tecnol Aliment 22:575?588

2. Calvel R (1980) Ind Cereals 5:31?36

3. Barber S, Martinez-Anaya MA, Baguena R, Torner MJ (1987) Rev Agroquim Tecnol Aliment 27:107?119

4. Barber S, Baguena R (1988) Rev Agroquim Tecnol Aliment 28:67?78

5. IATA (1987) Unpublished data

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