Headspace flavour compounds produced by yeasts and lactobacilli during fermentation of preferments and bread doughs

✍ Scribed by M.J. Torner; M.A. Martínez-Anaya; B. Antuña; C. Benedito de Barber

• Book ID: 113274484
• Publisher: Elsevier Science
• Year: 1992
• Tongue: English
• Weight: 474 KB
• Volume: 15
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/0168-1605(92)90143-q