✦ LIBER ✦

FERMENTATION OF SOYMILK WITH COMMERCIAL FREEZE-DRIED STARTER LACTIC CULTURES

✍ Scribed by L. A. SHELEF; K. R. BAHNMILLER; M. B. ZEMEL; L. M. MONTE

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Activity-loss kinetics of freeze-dried l

✍ G. Alaeddinoğlu; A. Güven; M. Özilgen 📂 Article 📅 1989 🏛 Elsevier Science 🌐 English ⚖ 447 KB

Biomass production and small-scale testi

✍ Vinodh A. Edward; Melanie Huch; Carine Dortu; Philippe Thonart; Moutairou Egounl 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 162 KB

The sourdough microflora Microbiological

✍ L. Cossignani; M. Gobbetti; P. Damiani; A. Corsetti; M. S. Simonetti; G. Manfred 📂 Article 📅 1996 🏛 Springer 🌐 English ⚖ 670 KB

Fresh-cheesemilk formulation fermented b

✍ C.P. Champagne; J. Barrette; D. Roy; N. Rodrigue 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 181 KB

Hydrolysis of Wine Aroma Precursors duri

✍ Ugliano, Maurizio; Genovese, Alessandro; Moio, Luigi 📂 Article 📅 2003 🏛 American Chemical Society 🌐 English ⚖ 82 KB

Microflora and acidification properties

✍ W. Kneifel; Doris Jaros; F. Erhard 📂 Article 📅 1993 🏛 Elsevier Science 🌐 English ⚖ 558 KB