Effects of lactic acid bacteria on the properties of sour dough bread
- 1 March 1989
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 6 (1), 19-35
- https://doi.org/10.1016/s0740-0020(89)80034-6
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- The microflora in a sour dough started spontaneously on typical Swedish rye mealFood Microbiology, 1986
- Die Mikroflora des Sauerteiges XXI. Mitteilung: Die in Sauerteigen schwedischer Bäckereien vorkommenden LactobacillenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1985
- Carbohydrate metabolism in lactic acid bacteriaAntonie van Leeuwenhoek, 1983
- NOTES: Leuconostoc mesenteroides subsp. cremoris (Knudsen and Sorensen) comb. nov. and Leuconostoc mesenteroides subsp. dextranicum (Beijerinck) comb. nov.International Journal of Systematic and Evolutionary Microbiology, 1983
- Die Mikroflora des SauerteigesZeitschrift für Lebensmittel-Untersuchung und Forschung, 1980