CHEMICAL-CHANGES DURING BREAD DOUGH FERMENTATION - LIPIDS OF THE LIQUID-PHASE OF BREAD DOUGH

被引：0

作者：

TORTOSA, E

ORTOLA, C

BARBER, S

机构：

来源：

REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS | 1986年 / 26卷 / 02期

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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

页码：269 / 275

页数：7

共 50 条

[1] CHEMICAL-CHANGES DURING BREAD DOUGH FERMENTATION .1. LIPIDS OF BREAD DOUGH
TORTOSA, E
ORTOLA, C
BARBER, S
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1985, 25 (03): : 417 - 427
[2] CHEMICAL-CHANGES DURING BREAD-DOUGH FERMENTATION .9. PROTEIN-FRACTION FROM LIQUID-PHASE OF DOUGH
COLLAR, C
DEBARBER, CB
BARBER, S
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1988, 28 (03): : 407 - 414
[3] CHEMICAL-CHANGES DURING BREAD-DOUGH FERMENTATION .4. WATER-SOLUBLE NITROGEN FRACTION OF BREAD-DOUGH
DEBARBER, CB
COLLAR, C
PRIETO, JA
BARBER, S
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1985, 25 (03): : 428 - 435
[4] CHEMICAL-CHANGES DURING BREAD DOUGH FERMENTATION .3. DIETARY FIBER FRACTIONS
BARBER, S
DEBARBER, CB
LLACER, MD
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1985, 25 (04): : 572 - 578
[5] RHEOLOGICAL CHANGES IN BREAD DOUGH DURING FERMENTATION AND BAKING
ABDELRAHMAN, A
WOLLERMANN, LA
CEREAL FOODS WORLD, 1988, 33 (08) : 691 - 691
[6] CHEMICAL-CHANGES DURING SPONGE-DOUGH FERMENTATION
SHIIBA, K
NEGISHI, Y
OKADA, K
NAGAO, S
CEREAL CHEMISTRY, 1990, 67 (04) : 350 - 355
[7] CHEMICAL-CHANGES DURING BREAD-DOUGH FERMENTATION .7. EXTRACTION AND ELECTROPHORETIC CHARACTERIZATION OF WATER-SOLUBLE AND SALT-SOLUBLE PROTEINS FROM UNFERMENTED BREAD DOUGH
DEBARBER, CB
COLLAR, C
BARBER, S
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1987, 27 (03): : 425 - 438
[8] Assessment of Bread Dough Expansion during Fermentation
Sylvie Chevallier
Rubén Zúñiga
Alain Le-Bail
Food and Bioprocess Technology, 2012, 5 : 609 - 617
[9] Assessment of Bread Dough Expansion during Fermentation
Chevallier, Sylvie
Zuniga, Ruben
Le-Bail, Alain
FOOD AND BIOPROCESS TECHNOLOGY, 2012, 5 (02) : 609 - 617
[10] CHEMICAL-CHANGES DURING BREAD-DOUGH FERMENTATION .6. GLIADINS EXTRACTED BY DIFFERENT SOLVENTS FROM WHEAT GLUTEN
DEBARBER, CB
COLLAR, C
BARBER, S
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1986, 26 (03): : 373 - 380

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