Subject
Microbiology,Food Science
Reference106 articles.
1. Kinetics of microbial growth, gas production, and dough volume increase during leavening;Akdogan;Enzyme Microbial. Technol.,1992
2. Lactic acid bacteria: classification and physiology;Axelsson,1993
3. Microflora of the sourdough of wheat flour bread. XI. Changes during fermentation in the microflora of sour doughs prepared by a multi-stage process and of bread doughs thereof;Barber;Rev. Agroquim. Tecnol. Aliment.,1989
4. Evolution of biochemical and rheological characteristics and breadmaking quality during a multistage wheat sour dough process;Barber;Z. Lebensm. Unters. Forsch.,1991
5. Identification of a growth stimulant forLactobacillus sanfrancisco;Berg;Appl. Environ. Microbiol.,1981
Cited by
136 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