The sourdough microflora Microbiological, biochemical and breadmaking characteristics of doughs fermented with freeze-dried mixed starters, freeze-dried wheat sourdough and mixed fresh-cell starters-Reference-Cited by-同舟云学术

The sourdough microflora Microbiological, biochemical and breadmaking characteristics of doughs fermented with freeze-dried mixed starters, freeze-dried wheat sourdough and mixed fresh-cell starters

Published:1996-01 Issue:1 Volume:203 Page:88-94
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Cossignani L.,Gobbetti M.,Damiani P.,Corsetti A.,Simonetti M. S.,Manfredi G.

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/BF01267776.pdf

Reference36 articles.

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3. Sozontova TM, Lopatin VF, Vasin MI, Dudoladova LS (1980) Khlebopek Konditers Promysh 2: 19?20

4. Vitavskaya AV, El'tsova OP, Orlyuk TM, Matveev AI, Kuzntetsov SM (1980) Khlebopek Konditers Promysh 12: 19?21

5. Sugihara TF (1978) J Food Prot 41: 977?979

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