Microbiology of pozol, a Mexican fermented maize dough-Reference-Cited by-同舟云学术

Microbiology of pozol, a Mexican fermented maize dough

Published:1995-09 Issue:5 Volume:11 Page:567-571
ISSN:0959-3993
Container-title:World Journal of Microbiology & Biotechnology
language:en
Short-container-title:World J Microbiol Biotechnol

Author:

Nuraida L.,Wacher M. C.,Owens J. D.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF00286375.pdf

Reference15 articles.

1. Abd'el Malek, Y. & Gibson, T. 1948 Studies in the bacteriology of milk. 1. The streptococci of milk. Journal of Dairy Research 15, 223?248.

2. Ca�as Urbina, A.O., B�rzana Garc�a, E., Owens, J.D. & Wacher Rodarte, M.C. 1993 La elaboraci�n de pozol en los altos de Chiapas. Ciencia (Mexico) 44, 219?229.

3. Chapman, H.R. & Sharpe, M.E. 1981 Microbiology of cheese. In Dairy Microbiology 2: the Microbiology of Milk Products, ed Robinson, R.K. pp. 157?278. London: Applied Science.

4. Collard, P. & Levi, S. 1959 A two stages fermentation of cassava. Nature 183, 620?621.

5. Dunican, L.K. & Seeley, H.W. 1962 Starch hydrolysis by Streptococcus equinus. Journal of Bacteriology 83, 264?269.

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