Influence of the microbial starter and the breadmaking step on the free amino acid profiles of wheat sours, doughs, and breads by reversed-phase high-performance liquid chromatography
- Author
- COLLAR, C; MARTINEZ-ANAYA, M. A
Inst. agroquímica alimentos, lab. cereales, 46010 Valencia, Spain - Source
Journal of liquid chromatography. 1994, Vol 17, Num 16, pp 3437-3460 ; ref : 30 ref
- CODEN
- JLCHD8
- ISSN
- 0148-3919
- Scientific domain
- Biochemistry, molecular biology, biophysics; Analytical chemistry
- Publisher
- Dekker, New York, NY
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Aminoacide Analyse quantitative Composition chimique Lactobacillus brevis Lactobacillus plantarum Levain Pain blé Panification Pâte Bactérie Lactobacillaceae
- Keyword (en)
- Aminoacid Quantitative analysis Chemical composition Lactobacillus brevis Lactobacillus plantarum Fermentation starter Wheat bread Bread making Paste Bacteria Lactobacillaceae
- Keyword (es)
- Aminoácido Análisis cuantitativo Composición química Lactobacillus brevis Lactobacillus plantarum Levadura Pan trigo Panificación Pasta 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
- 3306637
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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DOI
10.1080/10826079408013523 
https://dx.doi.org/10.1080/10826079408013523
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