Evolution of biochemical and rheological characteristics and breadmaking quality during a multistage wheat sour dough process-Reference-Cited by-同舟云学术

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Evolution of biochemical and rheological characteristics and breadmaking quality during a multistage wheat sour dough process

Published:1991-01 Issue:1 Volume:192 Page:46-52
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Barber Salvador,B�guena Rosario,Barber Carmen Benedito,Mart�nez-Anaya M. Antonia

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/BF01201441.pdf

Reference38 articles.

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

2. Kline F, Sugihara TF, McCready LB (1970) Bakers' Dig 44:48?50

3. Sugihara TF, Kline F, McCready LB (1970) Bakers' Dig 44:51?57

4. Calvel R (1989) Ind Cereals 5:31?36

5. Joulin G (1983) French Patent FR 2 525 628 Al

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