Author:
Gianotti A,Vannini L,Gobbetti M,Corsetti A,Gardini F,Guerzoni M.E
Subject
Microbiology,Food Science
Reference37 articles.
1. Lactic acid bacteria: classification and physiology;Axelsson,1993
2. Microflora of the sour dough of wheat flour bread. IX Biochemical characteristics and baking performances of wheat doughs elaborated with mixtures of pure micro-organisms;Barber;Z. Lebensm. Unters. Forsch.,1989
3. Evolution of biochemical and rheological characteristics and breadmaking quality during a multistage wheat sourdough process;Barber;Z. Lebensm. Unters. Forsch.,1991
4. European developments in wheat sourdoughs;Brümmer;Cereal Foods World,1991
5. Sourdough fermentation in presence of added soluble carbohydrates;Corsetti;Microbiol. Aliments Nutr.,1994
Cited by
19 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