Microflora of the sour dough of wheat flour bread IX. Biochemical characteristics and baking performance of wheat doughs elaborated with mixtures of pure microorganisms

✍ Scribed by Salvador Barber; M. José Torner; M. Antonia Martínez-Anaya; Carmen Benedito de Barber

• Book ID: 112484313
• Publisher: Springer
• Year: 1989
• Tongue: English
• Weight: 618 KB
• Volume: 189
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/bf01120439