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

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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
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中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
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页码：79 / 89
页数：11
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