The microflora of the sour dough of wheat flour bread XII. Effect of freezing on the viability and functional properties in wheat flour doughs of microbial mass from lactic acid bacteria-Reference-Cited by-同舟云学术

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The microflora of the sour dough of wheat flour bread XII. Effect of freezing on the viability and functional properties in wheat flour doughs of microbial mass from lactic acid bacteria

Published:1989-12 Issue:6 Volume:189 Page:554-558
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Torner M. Jos�,Bainotti Alberto,Martinez-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/BF01274276.pdf

Reference29 articles.

1. Pitarch B (1988) Memoria Curso Especialization Tecnologia de Alimentos, IATA (CSIC), Spain

2. Martinez-Anaya MA, Torner MJ, Urquidi ME, Ejarque J, Benedito de Barber C (1988) Rev Agroquim Technol Aliment 28:490?500

3. Spicher G (1986) Personal communication

4. Kazanskaya LN, Afanasyeva OV, Patt VA (1983) Holas J, Kratochvil J (eds) Developments in food science, vol 5A, Elsevier, Amsterdam Oxford New York, pp 759?763

5. Accolas JP, Auclair J (1967) Lait 465-466:253?260

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1. Commercial Starters in Spain;Handbook of Dough Fermentations;2003-05-20

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