Interactive effects between microbial breadmaking starters and wheat flours on sour dough and bread quality
- Other title
- Interacciones entre iniciadores microbianos para la panificación y harinas de trigo (es)
- Author
- COLLAR, C; MARTINEZ-ANAYA, M. A; BENEDITO DE BARBER, C
CSIC Inst. agroquímica tecnología alimentos, lab. cereales, 46010 Valencia, Spain - Source
Revista española de ciencia y tecnología de alimentos. 1994, Vol 34, Num 2, pp 191-201 ; ref : 21 ref
- ISSN
- 1131-799X
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Consejo Superior de Investigaciones Científicas, Valencia
- Publication country
- Spain
- Document type
- Article
- Language
- English
- Keyword (fr)
- Aptitude boulangère Farine blé Lactobacillus brevis Lactobacillus plantarum Levain Propriété organoleptique Qualité Bactérie Lactobacillaceae
- Keyword (en)
- Baking quality Wheat flour Lactobacillus brevis Lactobacillus plantarum Fermentation starter Organoleptic properties Quality Bacteria Lactobacillaceae
- Keyword (es)
- Aptitud panadera Harina trigo Lactobacillus brevis Lactobacillus plantarum Levadura Propiedad organoléptica Calidad Bacteria Lactobacillaceae
- 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
- 3297434
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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