Italian bakery products obtained with sour dough : Characterization of the typical microflora
- Author
- OTTOGALLI, G1 ; GALLI, A1 ; FOSCHINO, R1
[1] Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Sez. Microbiologia Agraria, Alimentare, Ecologica; Via Celoria, 2, 20133 Milano, Italy - Source
Advances in food sciences. 1996, Vol 18, Num 5-6, pp 131-144 ; ref : 41 ref
- ISSN
- 1431-7737
- Scientific domain
- Food science technology
- Publisher
- Parlar Scientific Publications, Freising
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acidité Aliment traditionnel Article synthèse Bactérie lactique Congrès Fermentation Gâteau Levain Levure Microflore Multiplication microorganisme Pain Panification Italie Produit cuisson Europe
- Keyword (en)
- Acidity Traditional food stuff Review Lactic acid bacteria Congress Fermentation Cake Fermentation starter Yeast Microflora Microorganism growth Bread Bread making Italy Bakery product Europe
- Keyword (es)
- Acidez Alimento tradicional Artículo síntesis Bacteria láctica Congreso Fermentación Pastel Levadura Levadura Microflora Multiplicación microorganismo Pan Panificación Italia Producto panadería Europa
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2590751
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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