Biochemical evolution of nitrogen compounds during fermentation of wheat bread doughs containing pure cultures of lactic acid bacteria

✍ Scribed by Concepción Collar; Arturo Mascarós; Carmen Benedito de Barber

• Book ID: 112497519
• Publisher: Springer
• Year: 1990
• Tongue: English
• Weight: 380 KB
• Volume: 190
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/bf01202556