Author:
Häggman Marina,Salovaara Hannu
Reference39 articles.
1. Maltase activity and dough rising ability of bakers’s yeasts obtained at different growth conditions during the maturation stage;Angelov;Zeitschrift für Lebensmittel Untersuchung und Forschung A,1997
2. Lactobacillus sanfransisco als stabiles element in einem Reinzucht-Sauerteig-Präparat;Böcker;Getreide Mehl Brot,1990
3. Effects of process parameters on growth and metabolism of Lactobacillus sanfranciscensis and Candida humilis during rye sourdough fermentation;Brandt;European Food Research and Technology,2004
4. Additional ingredients to sour dough;Brümmer;Getreide Mehl Brot,2000
5. The effect of storage time on textural and crumb characteristics of sourdough wheat bread;Crowley;European Food Research and Technology,2002
Cited by
24 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献