MICROFLORA OF THE SOUR DOUGH OF WHEAT-FLOUR BREAD .6. EFFECTS OF FREEZE-DRYING ON THE VIABILITY AND FUNCTIONAL-PROPERTIES OF LACTOBACILLI FROM BREAD DOUGH FERMENTATION

被引：0

|

作者：

BARBER, S

TORNER, MJ

MARTINEZANAYA, MA

DEBARBER, CB

机构：

来源：

REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS | 1988年 / 28卷 / 01期

关键词：

D O I：

暂无

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

收藏

页码：79 / 89

页数：11

相关论文

共 50 条

[1] MICROFLORA OF THE SOUR DOUGH OF WHEAT-FLOUR BREAD .4. FUNCTIONAL-PROPERTIES OF MICROORGANISMS ISOLATED FROM COMMERCIAL WHEAT-FLOUR SOUR DOUGHS
BARBER, S
MARTINEZANAYA, MA
BAGUENA, R
TORNER, MJ
[J]. REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1987, 27 (01): : 107 - 119
[2] MICROFLORA OF THE SOUR DOUGH OF WHEAT-FLOUR BREAD .1. IDENTIFICATION AND FUNCTIONAL-PROPERTIES OF MICROORGANISMS OF INDUSTRIAL SOUR DOUGHS
BARBER, S
BAGUENA, R
MARTINEZANAYA, MA
TORNER, MJ
[J]. REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1983, 23 (04): : 552 - 562
[3] MICROFLORA OF THE SOUR DOUGH OF WHEAT-FLOUR BREAD .3. FUNCTIONAL-PROPERTIES OF COMMERCIAL YEASTS AND PURE STRAINS OF S-CEREVISIAE THEREOF, IN WHEAT-FLOUR DOUGH
BARBER, S
MARTINEZANAYA, MA
BAGUENA, R
[J]. REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1985, 25 (03): : 447 - 457
[4] MICROFLORA OF THE SOUR DOUGH OF WHEAT-FLOUR BREAD .5. ISOLATION, IDENTIFICATION AND EVALUATION OF FUNCTIONAL-PROPERTIES OF SOUR DOUGHS MICROORGANISMS
BARBER, S
BAGUENA, R
[J]. REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1988, 28 (01): : 67 - 78
[5] THE MICROFLORA OF THE SOUR DOUGH OF WHEAT-FLOUR BREAD .12. EFFECT OF FREEZING ON THE VIABILITY AND FUNCTIONAL-PROPERTIES IN WHEAT-FLOUR DOUGHS OF MICROBIAL MASS FROM LACTIC-ACID BACTERIA
TORNER, MJ
BAINOTTI, A
MARTINEZANAYA, MA
DEBARBER, CB
[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1989, 189 (06): : 554 - 558
[6] MICROFLORA OF THE SOUR DOUGH OF WHEAT-FLOUR BREAD .11. CHANGES DURING FERMENTATION IN THE MICROFLORA OF SOUR DOUGHS PREPARED BY A MULTISTAGE PROCESS AND OF BREAD DOUGHS THEREOF
BARBER, S
BAGUENA, R
[J]. REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1989, 29 (04): : 478 - 491
[7] MICROFLORA OF THE SOUR DOUGH OF WHEAT-FLOUR BREAD .13. MULTIVARIATE DATA-ANALYSIS APPLIED TO THE SELECTION AND CLASSIFICATION OF MICROBIAL STARTERS FOR BREAD DOUGH FERMENTATION
MARTINEZANAYA, MA
PITARCH, B
DEBARBER, CB
[J]. REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1991, 31 (03): : 366 - 378
[8] FREEZE-FRACTURE ULTRASTRUCTURE OF WHEAT-FLOUR INGREDIENTS, DOUGH, AND BREAD
FRETZDORFF, B
BECHTEL, DB
POMERANZ, Y
[J]. CEREAL CHEMISTRY, 1982, 59 (02) : 113 - 120
[9] MICROFLORA OF THE SOUR DOUGH OF WHEAT-FLOUR BREAD .2. FUNCTIONAL-PROPERTIES OF COMMERCIAL YEASTS AND PURE STRAINS OF S-CEREVISIAE THEREOF, IN SUGAR SOLUTIONS
BARBER, S
MARTINEZANAYA, MA
BAGUENA, R
[J]. REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1985, 25 (03): : 436 - 446
[10] MICROFLORA OF THE SOUR DOUGH OF WHEAT-FLOUR BREAD .7. EFFECT OF PRESERVATION AND STORAGE TIME ON FUNCTIONAL-PROPERTIES, IN SUGAR SOLUTION, OF MICROBIAL MASS FROM LACTOBACILLUS-BREVIS
MARTINEZANAYA, MA
TORNER, MJ
URQUIDI, ME
EJARQUE, J
DEBARBER, CB
[J]. REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1988, 28 (04): : 490 - 500

← 1 2 3 4 5 →