Contribution of the microbial mass to the nitrogen profile of wheat bread doughs started with pure and mixed cultures of yeast and lactic acid bacteria

✍ Scribed by Conception Collar; Arturo Mascarós; Mauricio Brito; Carmen Benedito de Barber

• Book ID: 112495445
• Publisher: Springer
• Year: 1991
• Tongue: English
• Weight: 507 KB
• Volume: 193
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/bf01191629